Mince the three garlic cloves finely—I use the side of my knife to crush them first, which releases the oils faster. Combine the minced garlic, unsalted butter, lemon zest, honey, oregano, salt, and black pepper in a small bowl. Mix until the texture is even throughout, which takes about one minute of stirring.

Slice the baguette lengthwise down the center, creating two long halves. If the loaf is particularly thick, you can create a slight indent with your knife rather than cutting all the way through—this keeps the bread stable on the grill. Pat the cut sides dry with a paper towel because excess moisture prevents the garlic butter from adhering properly.

Spread the garlic butter mixture evenly across both cut sides of the bread using a butter knife or small spatula. Don't hold back here—use most of the mixture. I always press a little extra into the crevices because those spots caramelize beautifully.

Sprinkle the mozzarella cheese and grated Parmesan across the buttered surface, then scatter the fresh parsley on top. Heat your grill to medium-high heat (around 400°F) and lightly oil the grates using a folded paper towel and tongs. This prevents sticking without creating flare-ups.

Place the baguette halves cut-side down on the grill for 3 to 4 minutes. You're looking for light char marks and the cheese to start bubbling—that's your signal. Resist the urge to move the bread around; letting it sit creates those crucial caramelized spots.

Flip the bread carefully using tongs, keeping the cheese and toppings intact. Grill the skin side for 1 to 2 minutes just until it's warm and slightly marked. This step happens fast, so stay close to the grill.

Remove the cozy grilled garlic bread summer recipe from heat and let it cool for one minute on a cutting board. This resting period lets the cheese set slightly without turning rubbery. Slice into 2-inch pieces and serve immediately while the butter is still warm.