Ingredients
Method
- Preheat your oven or air fryer to 400℉.
- Cut the loaf of bread in half lengthwise. Then, cut each half into individual pieces. Generously smear the butter mixture on the inside of each slice of bread. Ensure the butter is spread liberally to enhance the flavor.
- Place the buttered bread slices on a baking sheet. Roast in the oven at 400℉ for about 4 to 5 minutes, or until the bread is very fragrant and bubbly. The edges should be dark brown but not burnt. Alternatively, you can use a toaster oven or air fryer. (Check the bread while its roasting to avoid burning!)
- Sprinkle a desired amount of grated Parmigiano-Reggiano cheese on top of each slice.
- Return the bread to the oven and roast for another minute, just long enough to soften the Parmesan cheese and lightly melt it into the butter. Avoid drying out the cheese.
Notes
If using sliced bread from a round loaf like boule, toast one side first, then butter the other side lightly and evenly before toasting. Avoid over-buttering to prevent the bread from becoming soggy. Round loaves often have many air pockets, so a thin layer of butter is sufficient. For denser bread like a baguette, you only need to toast and butter one side, and you can be more generous with the butter since the bread is thicker and heartier.
Although I prefer a French baguette, in this case, the round loaf was the only option I had on hand. I didn’t want to skip making garlic bread or rush out to get a baguette, so I adjusted the technique to make the most of the available bread.