Garlic Bread, My Way
I don’t understand why garlic bread recipes always call for “rubbing halved garlic cloves on bread”. I find doing so either doesn’t impart enough garlic flavor to the bread, or, if I do it too vigorously, would break up the crumb. My method is to squeeze garlic with a garlic press into some olive oil, butter, dried herbs (oregano, parslet, thyme, etc.), red pepper flakes, salt and pepper, then zap that mixture in the microwave to heat up the oil/butter. I let the mixture sit for a few minutes for everything to get nicely infused, then spoon it onto bread. It’s much quicker and the flavors are more intense and more evenly distributed.