ViLco said...

> Andy wrote
>
>> Mom's garlic bread was always Italian bread coated with olive oil
> and
>> garlic and parsley inside and out, in a (__/__/__/__) sliced loaf
>> (side view) style and baked.
>>
>> Not the same as bruschetta but exceedingly delicious!!!
>
> So the italian version first toasts the bread and then seasons it,
> while your version first seasons the bread and then toast it. I'll
> give it a try ASAP.


Not toasted. Baked in a shallow pan on parchment paper. Pull when you see
any sign of smoke. Low (300F./148C.), maybe 10 minutes.

Enjoy,

Andy