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Slice the tips off your garlic bulbs to expose the cloves.
Drizzle with a little olive oil, wrap in foil then pop in the oven at 180C/356F for 45mins until dark golden and caramelized.
Squeeze out roasted garlic into a bowl and mash with a pinch salt until smooth.
Stir in your butter, olive oil, parsley and a pinch of black pepper. Once smooth, place to one side.
Grab your baguette and slice into ¾" wedges, ensuring you don't slice all the way through.
Evenly spread your butter down each slit, then wrap in foil and bake for 10mins at 180C/356F.
Take out the oven and unwrap into a boat shape. This will expose the bread whilst catching any butter that melts out.
Pop back in the oven for another 10mins or until your desired texture.