Fills one standard baguette
4 T unsalted butter, softened
4 T extra virgin olive oil
1-2 garlic cloves, pressed
1/2 kosher salt
1-2 t fresh parsley, finely chopped
Mash everything together in a small mixing bowl. A muddler works well here. I would start with 1 clove of garlic. Some garlic is stronger than others. Taste it when all combined (dip the heel of the baguette so you get a good idea) and add more salt or garlic to taste.
Using a serrated knife, slice baguette down the middle, crosswise. Transfer halves to a sheet pan.
Using a pastry brush (or a flexible spatula), paint a thin swipe of garlic on both sides of the baguette.
Broil for about 3-5 minutes or until nicely golden.
Allow to cool slightly before slicing. Serve immediately.