Rosemary BBQ Stick

1. Cut the baguette diagonally into slices about 1cm thick.

2. Wash the garlic and rosemary thoroughly, mash the garlic into a paste, and remove the rosemary leaves from the stem and chop them into small pieces.

3. Add an appropriate amount of salt, pepper, and olive oil, and mix well.

4. Apply rosemary and garlic puree evenly to the ground and onto a stick.

5. Place it in a preheated oven at 190 ° C, over high and low heat, in the middle layer, and bake for 3-5 minutes. Be careful not to grill the beard. Paired with a bowl of bacon and potato soup, it's so delicious!