Toasted bread with garlic confit

Ingredients:

• 3 heads of garlic, separated into cloves and peeled
• 4 sprigs of fresh rosemary
• 1 tbsp + 2 tbsp extra-virgin olive oil
• 55 g unsalted butter at room temperature
• 2 tbsp chopped fresh parsley + extra for serving
• 0.5 cup freshly grated Parmesan (about 60 g) + extra for serving
• 1 Italian baguette, cut in half lengthwise

Preparation:

1. Preheat oven to 120°C (250°F). Combine garlic cloves, rosemary, and 1 tablespoon olive oil in a 1.5-quart (1.5-liter) baking dish. Bake until garlic is very soft, about 1.5 hours.
2. Let cool slightly and discard the rosemary stems (it's okay if a few needles remain). Transfer the garlic from the oil to a medium bowl. Refrigerate the garlic oil and use it in other dishes.
3. Switch the oven to grill mode.
4. Add the butter, parsley, 1/4 cup Parmesan, the remaining 2 tablespoons olive oil, a pinch of salt, and a few grinds of pepper to the bowl with the garlic. Mash the mixture with a fork until it forms a smooth paste (it should be almost smooth, but a few small pieces of garlic are a good addition).
5. Brush the baguette slices with garlic butter and place them cut-side up on a rimmed baking sheet. Sprinkle with the remaining 1/4 cup Parmesan cheese. Toast in the oven until golden brown, 2–3 minutes.
6. Transfer to a cutting board. Slice into 2.5–5 cm thick slices and sprinkle with additional Parmesan and parsley.