Stan Horwitz wrote:

> "FreewareTown.com" > wrote:
>
>>I need a good and simply recipe for Garlic bread
>
> Take a loaf of french bread and slice it lengthwise. Spread each side
> with butter and then spread crushed garlic on top of the butter. Pop
> under a broiler just for a minute or until the bread gets nice and
> toasty. It doesn't get much easier than that.

A different approach. It needs a loaf of bread with a French or
Italian-style crust. Take a clove of garlic and rub it firmly on the
entire surface of the bread. The garlic will wear down and deposit
itself on the crust. It may take more than one clove. Use however many
it takes. Slice the bread open along one long side leaving the other
side connected as a hinge. Mash two or three cloves of garlic with about
1/2 teaspoon or so of salt and process that into maybe 1/2 cup olive
oil. Spread/pour that into the opened loaf of bread, getting it as
evenly distributed as possible. More oil, if you like. Close it and pop
into a 300°F oven for about 10 minutes. Slice and serve or just throw it
into the middle of a crowd of hungry people. They'll tear it up and
that's fine, too.

For a wonderfully subtle difference, forget the salt and throw in two or
three anchovy fillets. Smash them and the garlic into a paste, then add
the oil and process together. Finish as above.

Yowzah... as they say along the Mediterranean coast.

Pastorio