Parmesan-garlic toasts

2 large cloves garlic, minced (about 1 tablespoon)

2 tablespoons olive oil

4 tablespoons unsalted butter, softened

1/4 cup coarsely grated Parmigiano (about 3/4 ounce)

10 to 12 3/4-inch thick slices of French or Italian bread (about 3 inches in diameter)

Makes 10 to 12 3-inch slices of toast

Sautéeing the garlic in olive oil mellows the garlic and helps to disburse the flavor throughout the butter.

Preheat the oven to 400°F.

Heat the olive oil for a minute or so over low heat in a small saucepan or skillet. Add the garlic and stir gently to separate the pieces. Cook over low heat about 10 minutes, or until the garlic just starts to turn golden. Remove from heat and pour into a heat-proof bowl to cool.

Add the softened butter and cheese and mash into the oil. Mixture should be very soft and spreadable. (Can be made ahead and refrigerated; soften before continuing.)

Generously spread the bread slices with the garlic butter mixture and place on a cookie sheet or medium sheet pan.

Bake for 8 to 10 minutes, or until the tops of the bread slices are deep golden brown and bottoms are beginning to brown.