Mince the garlic cloves finely to ensure the flavor distributes evenly throughout the butter. In a small bowl, combine the softened butter with the minced garlic, chopped cilantro, sea salt, black pepper, and red chili flakes if using. Mix thoroughly until all ingredients are well incorporated and the mixture is uniform. I prefer using quality butter like Kerrygold because it has a richer, creamier flavor that really shines in a simple recipe like this—it makes a noticeable difference in the final taste.

Cut the baguettes diagonally into 1-inch thick slices. The diagonal cut increases the surface area and creates a more appealing presentation, plus it gives you more crust-to-softness ratio in each slice. Arrange the slices on a clean work surface and prepare to spread the garlic butter.

Generously spread the garlic butter mixture from Step 1 on both sides of each baguette slice. Work efficiently but carefully to ensure an even coating on both surfaces. I like to use about 1 teaspoon of the mixture per side to get good coverage without making the bread too soggy. Set the buttered slices aside on a plate.

Heat a large skillet or griddle over medium-low heat for about 1 minute. Once heated, working in batches if necessary to avoid overcrowding, place the buttered bread slices in the pan and cook for 1-2 minutes per side until golden brown and crispy. The medium-low heat allows the butter to melt and toast the bread gently without burning the garlic. Serve immediately while still warm and crispy.