• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
• Slice sourdough into 12 half-inch slices. Add the softened butter, garlic, dried parsley, and parmesan cheese to a small mixing bowl. Stir until smooth.
• Spread the butter mixture onto both sides of each sourdough slice. Lay the slices, butter side up, on the parchment-lined baking sheet in a single layer. Fit as many as you can--you may need to use a second sheet or bake in two batches.
• Bake the garlic toast for 7 minutes, then flip and bake another 4-5 minutes until golden brown to your liking. Remove from the oven and serve immediately.

Freezing Instructions

• If you would like to freeze these slices unbaked, after spreading the butter mixture onto both sides of the bread and arranging them on a baking tray, put the baking tray into the freezer.
• When the slices are completely frozen, stack them & wrap in plastic wrap, then seal them in a freezer bag. Keep in the freezer until you'd like to bake them.
• To bake, heat the oven to 450°F. Arrange slices on a parchment lined baking sheet. Bake for 9 minutes on the first side, then flip and bake for another 4-5 minutes on the second side.