Cut 250 g French or Italian bread into 8 slices about 3/4 inch thick. Arrange them in one layer on an unlined, broiler-safe metal pan. Before heating, position the rack according to your oven manual; where permitted, start with the bread surface about 6–8 inches from the heating element. Preheat and use the oven-door position specified by the manufacturer. Choose low broil if available.

Mash 4 tablespoons (57 g) softened unsalted butter with 2 small garlic cloves (about 6 g), finely grated, 1 tablespoon finely chopped fresh parsley and 1/8 teaspoon fine salt. Mix until evenly combined. The butter should be soft enough to spread, not melted.

Spread the garlic butter evenly over the top of all 8 bread slices, reaching the edges. Keep the grated garlic dispersed through the butter rather than leaving clumps on the surface. Leave a little space between slices.

Place the pan under the broiler and watch continuously. Begin checking after about 30 seconds; the bread may take roughly 1–4 minutes to develop lightly golden edges and a bubbling butter topping, depending on the oven. Remove as soon as the desired browning appears. If the garlic darkens before the edges toast, stop and lower the rack for the next batch, moving it only once safe to do so. Lift out the hot pan with oven mitts, let the bread cool briefly and serve warm.