If we have something savoury on toast, I quite like a small amount of raw
garlic on it as well. Although the rest of the family like garlic they find
putting it on in in chunks this way is too strong a taste.

Is it possible to advise a novice how he might make a 'garlic' spread that
was not too strong and could be put thinly on toast and also keep for a few
days in a jar. thanks for any advice.