Crush the garlic. Cut off the ends of the garlic heads and crush the raw garlic or otherwise for additional taste cook before crushing. To cook, place the garlic on the parchment paper and season with salt and extra virgin olive oil. Close the garlic heads in the parchment paper and cook in the oven at 180 °C for 40-50 minutes.

Mix the garlic with a fork until you get a nice creamy sauce

Add the softened butter, lemon juice, chilli flakes and the chopped parsley and keep stirring to mix all the ingredients well.

Divide the baguette in half lengthwise.

Spread the cream obtained on the baguette and bake for 10 minutes at 200 °C or until it is crispy.

Cut it into slices once ready and serve.