1 long loaf French, sourdough or Italian bread (8 oz.)
5 tbsp. unsalted butter, at room temperature
2 tbsp. minced parsley
2 green onions (including some of the green), trimmed and finely chopped
1 clove garlic, minced
1/2 tsp. dried basil, crumbled
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Cut bread diagonally, partway through, into 1-inch slices, leaving the bottom intact. In a small bowl, thoroughly blend butter, parsley, green onions, garlic, basil, salt and pepper with a fork.

Butter both sides of bread slices, then top crust. (At this point the loaf can be wrapped tightly with heavy-duty aluminum foil and stored. Refrigerate up to 3 days, or freeze, labeled, up to 1 month.)

Wrap loosely with foil and place on a baking sheet. Bake about 15 minutes. Serve. (To serve later form the refrigerator, heat oven to 400 degrees; loosen foil from top and bake about 20 minutes or until golden brown; from the freezer, follow above directions but bake 30-35 minutes.