Garlic confit cheese toast

Cover about a cup of garlic cloves with olive oil in a small pot over medium heat; keep it at a gentle simmer with tiny bubbles, never boiling, about 20 minutes, until brown, nutty and squishy soft.

Strain through a small metal strainer into a heatproof bowl; cool the garlic-infused oil and keep it in the fridge in a container for a couple of weeks.

Mush the cooled garlic cloves smooth, then mix in about a quarter cup of butter, Parmesan, finely chopped parsley, red pepper flake, BFF and a little olive oil.

Spread on both sides of baguette slices, top with more Parmesan, and broil when the pasta is ready.