Yum! I like to also add a couple shakes of crushed red pepper to spice it up a bit. The parmesan cheese really adds a lot to the bread so I always add a bunch :)

Both look yummy! We have garlic bread about once a week. The way I make it is to slice the bread in half the way you did in the top recipe, then use a silicone or pastry brush to spread olive oil lightly over the top of the bread, then spread a little chopped garlic on top of the olive oil. Next, I sprinkle generous amounts of dried oregano, basil and parsley on top of the garlic. Finally, I grind pepper and salt on top of the whole thing and spray gently with a little more olive oil so the spices won't burn when I put it in the oven (or, more likely, toaster oven). I usually bake it just until it turns golden and you can smell the oregano. I also like cheese on mine, but my husband is a purist. :)

Thanks for your recipe! As always, your fan.

Just wondering, can someone tell me why a cookie sheet is not durable enough for this? Is it because it sort of bends a little when you take it out of an oven that's very hot? Thanks!

Hello Elise. I love garlic bread best made with roasted garlic and olive oil - very mellow and sweet. I might even add some Parmesan next time, now the idea has been planted!

I'd also like to add this tip. When butter is on a really good sale, I make a pound of garlic butter, just as you did in Method 1, and freeze it in sticks or rolls and then cut off as much or as little as I need for next time. This way I can always have garlic bread and not have to bother making the garlic butter.

Yum. I am a crunchy garlic bread person myself, my best method for making it is directly over the flames on my grill. Cook it nice and toasty, take it off and rub it lightly with a cut clove then top with olive oil, some sea salt and a little parm.

Uh oh.....got a mean craving going now

I make garlic bread a similar way, we call it killer garlic breath. Instead of using butter you use a cup of mayonaise and 3 tablespoons of garlic (I like to put mine in a garlic press) then spread it over the bread (with the fresh parmasean in it already) and then sprinkle the tops with dried basil. It is amazing!

Hi. Both of these look really good. I like soft garlic bread. I usually only put the butter between every other cut. That way there's one buttery side and one not buttery side on each slice, which makes it a little less messy to eat. Leftover slices (if there are any) are great for mini grilled cheese sandwiches the next day--they're already buttered!

I absolutely love garlic bread & eat it about once a week. My tip is slightly different from The Old Foodie - I buy a dozen or so long rolls and make up the garlic bread (soft method), wrap it in aluminium foil and pop into a freezer bag (suck the air out) and pop into the freezer. Whenever I want garlic bread, it's so easy to just grab one from the freezer & pop it in the oven at 200c for 15 mins. mmmmm just right for two to share!

If you rub a fresh clove over bread that has been brushed with olive oil you end up with a very yummy alternative to traditional garlic bread. Its great for those people who are unable/choose not to eat dairy products.

You could simply use garlic infused olive oil if you dont have fresh cloves.

Does anyone know how to make leftover garlic bread soft again?

It might sound ridiculous but I have found if you put your old garlic bread in a veggie steamer you can put all that so very needed moisture back into it. somtimes it gets soggy if you leave it too long! Love the recipe.. just made some bread a second ago.

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I loved this garlic bread recipe! I cooked dinner for my family and instead of buying already made bread I decided to make my own, well this was a hit in my house, I will always go back to making this instead of buying it at the store. I loved it!

Thank you so much for this recipe, it's amaizing, I was looking for it since I left the US. I'm glad that my husband "who is nagging all the time about food :)" loved it too.

A pinch of paprika also adds taste!

A note to Jo (May 31 2007) - how YOU do garlic bread IS the traditional way. The buttery stuff you buy in the shop is a Westernised corruption of the original garlic bread called "bruschetta" where wood fired Italian bread is lightly toasted/baked, rubbed with a cut clove of garlic & drizzled with extra virgin olive oil. It's origin dates back to at least the 15th century & the name is derived from the verb in the Roman dialect "bruscare," meaning "to roast over coals." In Tuscany it is called "fettunta", meaning "oiled slice". Actually, garlic need not be used at all - bruschetta was designed to show off the new season's oil at the time of the olive harvest. It was also a good way to invigorate stale bread. Bruschetta is now served in top restaurants and may also be topped with things such as diced roma tomatoes, red onion & fresh basil. Funnily enough, it is these additional toppings alone (& not the whole dish) that many Americans refer to, incorrectly, as bruschetta as, I understand, "bottled" bruschetta can be purchased in the US from some grocery stores. Now, how do you get a loaf of bread in a jar?? That IS a conundrum.

Had this a couple of nights ago with pasta. It was the best part!! Thanks for the recipe!