Herb and Garlic Bread (Quick/Easy)

Friend Betsy made this recipe for us over the week-end.  I no longer consider her a Rookie Gourmand because she finds the best easy recipes - and they're great!  Once you make this you’ll wonder why you don’t do it more often, it’s so easy.
There’s no replacement for fresh herbs.  I love the combination of spring onions, basil and continental parsley but you could use any you like.  The recipe didn't have exact quantities, just to use a good handful of herbs, mix everything together and in 15 minutes or so you’ll have fragrant, crunchy-on-the-outside-buttery-soft-in-the-middle, savoury, so delicious, herby garlic bread (pardon the overboard praise).  You can also make as much or as little as you like, it’s very versatile that way.

What you'll need:

One sour dough baguette
4 tablespoons butter, softened
2 tablespoon extra virgin olive oil
Continental parsley, chopped
Basil, chopped
Green part of spring onions, sliced thinly
A couple of cloves of garlic, crushed
1 heaped tblspn Parmesan cheese, finely grated
Freshly ground sea salt and black pepper

Prepartation:

Preheat oven to 420°.
In a small bowl, combine the softened butter, oil, garlic, herbs of your choice, Parmesan cheese, salt and pepper and mix well.
Slice baguette; not slicing all the way through the loaf, but keeping the base of the loaf intact.  Spread herb butter in between bread slices.  Wrap baguette in foil and bake for 12-15 minutes, or until butter has melted, the bread is fragrant and edges of bread have browned and crisped up.
Remove from the oven and serve immediately.