2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons chopped fresh rosemary
6 tablespoons olive oil (preferably extra-virgin)
1 1/4 cups grated Parmesan cheese (about 3 1/2 ounces)
5 large garlic cloves, minced
1 baguette, halved lengthwise, then crosswise (4 pieces total), each piece diagonally scored 3/4 inch deep at 1 1/2-inch intervals

2 tablespoons (1/4 stick) butter, room temperature 2 tablespoons chopped fresh rosemary 6 tablespoons olive oil (preferably extra-virgin) 1 1/4 cups grated Parmesan cheese (about 3 1/2 ounces) 5 large garlic cloves, minced 1 baguette, halved lengthwise, then crosswise (4 pieces total), each piece diagonally scored 3/4 inch deep at 1 1/2-inch intervals

Blend butter and rosemary in processor. Gradually add oil and process until incorporated. Mix in Parmesan cheese. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in garlic.Prepare barbecue (medium-high heat) or preheat oven to 400°F. Spread cheese mixture over cut sides of bread.

If grilling, wrap each piece of bread loosely in foil. Grill in foil until bread is crusty and golden, about 8 minutes. If baking, place bread cut side up on baking sheet. Bake until bread is crisp and golden around edges, about 10 minutes. Serve bread warm.