Confit the garlic

• Place the halved garlic heads cut-side down in a small pan and cover with the olive oil.
• Cook gently over low heat until the cloves are soft and golden, then let cool slightly.
• Squeeze the soft cloves out of their skins and mash them into a paste.

Make the garlic butter

• Mix the roasted garlic paste with the softened butter, half of the parmesan and a pinch of salt.
• Stir in most of the chopped parsley.

Prepare the bread

• Cut the gluten-free bread in half lengthwise and place it cut-side up in a baking dish.
• Spread the garlic butter generously over the surface.

Bake and melt the cheese

• Top the bread with the mozzarella and the remaining parmesan.
• Bake at 200 °C until the cheese is melted, bubbling and golden at the edges.

Finish and serve

• Scatter the remaining parsley over the hot bread.
• Slice and serve immediately while the cheese is still melty.