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Dave Smith[_1_]

wrote:

>
> Here in Italy, and i presume that it is the 'real' garlic bread
> (bruschetta) all you do is toast the bread then rub a clove of garlic
> over it and then dribble olive oil, that's it-
> Myra (from the Sabine hills)

In North America it is bread that has been treated with butter and/or
oil with garlic and then heated up. Sometimes a small loaf is sliced up
and the slices slathered with the herbed butter, though it is too often
margarine. Sometimes it is slathered with the garlic butter and then
broiled with some cheese on top.