Garlic Bread

I'd be interested in all advice and recipes the Roadfooders can offer on how to make perfect garlic bread. What I make is good - very good, even, but lacks the sublime perfection that I have tasted in a handful of restaurants. True bliss must be out there, and maybe some of you have touched on it - please share. The following is what I do, and it's better than what 9 out of 10 restaurants serve:


one loaf of sesame-crusted semolina bread (or any high quality Italian bread)

one stick unsalted butter

one Tbs olive oil

four fat cloves garlic, crushed

several turns freshly ground black pepper

a pinch of salt

a pinch of crushed red pepper

a pinch of oregano

a pinch of basil


carefully split loaf in half lengthwise using a serrated knife, making sure the halves are of equal thickness

place butter stick and olive oil in a small saucepan and begin melting over very low heat

add garlic and seasonings

let simmer for 10 to 15 minutes (the oil ought to keep the butter from browning)

using a pastry brush, brush garlic mixture evenly over both halves of bread

bake on a cookie sheet at 350 for 12 minutes, or until as golden and crispy as you prefer


I'm sure I don't have to tell any of you how best to enjoy garlic bread, but I crave it most with homemade baked spaghetti & meatballs covered in mozzarella, and bubbling hot from the oven.