you take a club of garlic, skin it or shuck it or what ever you call it when you remove it's peel. if you have a mini food processor grind it fine if not chop it till it's chunky. mix that with about a 1/4 cup of olive oil and a 1/3 stick of butter, or all olive oil if you're vegan. salt and pepper to taste, then mix it all up until it makes a gooey paste, add a little chopped parsley and smear it on a half of your favorite bread. i like a french bagette. if you do use only oil and you have a blender or food processor add a little brewer's yeast and whip it up and refrigerate it and it will seem more like butter when you spread it. if you like smooshy garlic bread wrap the two sides together with tin foil. if it's the crispy top you're going for bake it open face, but keep an eye on it because it goes from delightfully golden to briquette in a flash.

i usually just take half a loaf of bread an on every slice put at least a clove if not more of garlic and a dash of pepper and then i put a dripping of olive oil or if you have it rosemarry olive oil and i do this to ever slice and put the half loaf back together tin foil it and put it in the oven for like 30 minutes or to taste...


perrrrrfect

There's this old family recipe i remember:

- squeeze a bunch of garlic through a garlic press
- mix with softened butter (salted probably would be better in this case)
- take a loaf of French bread and slice it in 1-inch widths. Don't slice it all the way through. Smear a dollap of the garlic-butter mix in between each slice.
- wrap the bread in aluminum foil and heat at low heat (around 250 i would guess) until the kitchen has that delicious garlic aroma you crave.

It tastes pretty good too (as you know, oils and fats release the best in garlic flavor).

A friend of mine from years ago had an addition to this recipe. He separated the slices, placed them flat on cookie sheets, and added an additional dollap of a fontina cheese/dijon mustard mixture to the top of each slice and broiled until the fontina melted.

This one is simple, quite delicious with any hearty soup or Italian meal.

I loaf Extra Sourdough French bread, cut in half length-wise.

Melt approx. 1/4 of butter and mince* 3-5 cloves of garlic, add to butter.
*use a press, or mince fine or coarse, to your taste. Let the garlic infuse in the butter for about 10 minutes, low low heat.

Use a pastry brush to spread this mixture on both halves of the loaf. If you like -- sprinkle fresh minced parsley on top. Close up the loaf, wrap in foil and heat at 350 for approx 10-15 minutes. For an extra treat, top the heated halves with shredded parmesean cheese and place back under broiler until bubbly.

Slice and enjoy!

Toast the bread and rub raw garlic over the entire suface. The toasted bread acts as a grater depositing bits of garlic in all the nooks and cranies. Slather with massive amounts of butter. Oh so tasty, oh so pungent!!

I guess since everyone is chiming in, I will do so as well. If I want to make my ultimate garlic bread, I usually start with making my own bread which is a french baguette but when I form the loaf, I roll it out in a slab, smother it with a paste of butter, fresh garlic and garlic powder then sprinkle with parmesan cheese, then roll it up into a baguette. You can also 'cheat' by using any pillsbury dough and rolling it up with the garlic butter paste and cheese. After it is baked, allow it to cool and you can either eat it or for even more garlicky goodness, you can slice it up the middle or into slabs (once it is cooled) smear with butter, chopped garlic, parmesan cheese and sometimes mozerella cheese and bake til melty and yummy. Did any of that make sense?