Step 1

Mix all the ingredients in a glass bowl.

Step 2

Cut the bread into slices about 75% to 85% without going through the bread.  Using a spatula butter the inside of each cuts with as much seasoned butter as you like!

Step 3

Wrap with Aluminum wrap and bake for 15 minutes.

Step 4

Unwrap and brush with more seasoned butter and Parmesan Reggiano.

Step 5

Return to the oven on a cookie sheet (not in aluminum paper) for 5 more minutes.

Step 6

*They call it a French baguette at the store but it is more like a dense Italian bread.  Not as much air as the French version.  And for this recipe a more dense, doughy and heavy bread works best.