Add garlic cloves to a small saucepan over medium-low heat. Pour olive oil over it, then add the salt and rosemary sprigs. Boil the garlic cloves for 40 minutes.

Add the sliced mushrooms and continue to boil for an additional five minutes. The garlic should turn golden and very soft.

Remove from heat and let cool.

Use a butter knife to shmear butter on the board, moving in random directions.

Top one part with garlic mushroom confit, another with pine nuts and basil leaves, and a third with olives, hot sauce and grated parmesan. Serve with bread.