1/2 cube unsalted butter
2 cloves garlic
(2 Tbsp. finely grated parmesan)
Allow butter to soften (about 15 minutes on the counter in Davis summer) in a small bowl. Peel and finely chop or garlic-press garlic into butter and mix well. If making butter for garlic bread or toast, add grated parmesan. Cut baguette into slices, being careful not to cut through the bottom crust. Spread garlic butter on slices. Wrap in foil and put in 350º oven for 20 minutes. Refrigerate leftover butter, tightly covered, up to 3 weeks.