I make up a garlic butter...the day or night before I want garlic bread.
This allows for better flavour melding in my opinion. I usually have/make
garlic toast. But either way the quality of the bread is as important as
the quality of the garlic butter. I use softened salted butter at a guess 1
stick. I hand cut in half some (depending on size 4-5) garlic cloves. That
way I can check for the dreaded green shoot in the center and take steps to
remove it. I then use my food processor to mince the garlic with a little
parsley, chives and oregano. Then mix the garlic bits into the softened
butter well. Then scrape the mixture onto some plastic wrap and roll it up
into a sausage shape and refridgerate over night to allow for melding of
flavours. (Sometimes I add some minced shallot instead of the other herbs
to the garlic.)

*I really enjoy using a thick/stiff/tough crusted type rye bread for the
actual garlic toast, but that's my personal taste. Spread the garlic butter
on one side of the bread slices, sprinkle with parm cheese (to taste) and
place a cookie sheet of prepared toast slices close under the broiler to
toast. Move the toast slices into a cloth cover serving bowl when done; to
help keep it warm and to look purdy too.


*I'm talking rye bread you almost need a hacksaw to cut thru the crust.


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.