Start by mincing 4-5 cloves of fresh garlic and finely chopping a handful of fresh parsley. Slice the French baguette lengthwise down the center.

Preheat your grill to medium-high heat, around 400°F for optimal grilling.

Melt ½ cup of unsalted Kerrygold butter in a small saucepan over medium heat. Add me minced garlic and a pinch of flaky sea salt, stirring gently for about 2-3 minutes.

Using a basting brush, apply half of the garlic butter mixture onto the cut sides of the baguette.

Place the baguette on the preheated grill, cut-side down, and grill for 3-5 minutes until golden-brown.

Flip the bread over, brush the remaining garlic butter onto the grilled side, and grill for an additional 2-3 minutes.

Remove the grilled bread from the grill and sprinkle with freshly chopped parsley and a dash of cracked black pepper before serving.