Garlic Bread with Parmesan and Miso

For this update of all-American garlic bread—everyone’s favorite accompaniment to spaghetti and meatballs—we sauté chopped garlic until lightly browned to tame its fieriness and crisp its texture. There’s no need to painstakingly chop the cloves—as long as the bits aren’t larger than about ¼ inch, it’s fine if they’re uneven. Richness comes from two forms of fat: olive oil and butter. Parmesan is no surprise here, but white miso is; it ratchets up the flavor and adds another level of savoriness. A rustic, batard-shaped loaf—one with a nice crust and sturdy crumb—has lots of surface area and makes excellent garlic bread.