This is absolutely amazing!! :) Thank you so much for this recipe. I only didn't put on the paprika, but that's just because I forgot to do it.

OMG this was so good. I used pre-chopped garlic and mixed everything by hand and it was so great!! Thank you so much for posting such an awesome and yummy way to make this!!!

I am horrible at cooking, but one day my family decided to do a "family dinner." This is a bit different than your average family dinner, as each member chose one dish they would be the supreme chef over. I chose garlic bread. This recipe was quick, easy, and my dad raved over it, which is high praise considering "Not bad," is his version of a compliment! Delicious. I plan on making this again!

Old SF Chef recipe : Slice French bread lengthwise, Put both pieces under broiler till just toasted on top, Spread garlic butter on both sides, return to broiler and finish toasting till browned & crunchy, Liberally top with Parmesan cheese & return to broiler, When Parmesan is nice & browned cut in individual serving slices. Toasting the bread first & then adding the garlic butter keeps it from being soggy or butter logged. Garlic butter : food processor : add lots of garlic (rough cut), start processor & add olive oil to make a thick puree. Add this to softened butter, chopped parsley (rinsed & squeezed dry in towel). Mix with spoon or in a mixer with a paddle attachment Add the garlic puree to your liking heavy or lite. Keep excess butter: on plastic wrap, about 1/2 C. butter, top with plastic wrap & flatten into a disc. Wrap & put in freezer Ziploc bag. When you need butter break off what you need. I stores nicely in discs, stackable. Making butter: (alot) : 3 lbs unsalted butter (room temp softened), large bunch of parsley (chopped fine, rinsed, squeezed dry), alot of garlic, 5 heads or more (pureed with olive oil to thick paste), mix together well. Thats it