Confit the garlic

• Place the peeled garlic cloves in a small saucepan and cover with the olive oil.
• Cook gently over low heat until the cloves are soft and golden, without browning.
• Let the garlic cool in the oil.

Make the hot honey

• Warm the honey with the chili flakes in a small pan.
• Remove from the heat and let infuse.

Prepare the garlic butter

• Mash the confit garlic with the softened butter, a little of the confit oil, the grated parmesan, chopped parsley and salt.

Assemble the bread

• Spread the garlic butter generously over the cut sides of the baguette halves.
• Place them in a baking dish.

Bake

• Bake at 200 °C until the bread is crisp and golden.

Finish and serve

• Drizzle the hot honey over the warm garlic bread and serve immediately.