OK, here's the best garlic bread. First, I do like Coles if you have to go storebrought, but if you really want to impress get a couple of fresh garlic cloves. Then you need to make a paste. Peel each clove and put them on a clean surface. Then smash with a knife. Put some kosher salt over the garlic, then chop. The grains of salt act like little knives, helping to crush the garlic.
Combine 1 stick of soft unsalted butter, the garlic, and 1/2 a cup of fresh cut flat-leaf parsely in a small bowl. Take a a baquetter of bread and slice it so that it opens like a book. Evenly brush or spoon the butter mixture over the bread.
Close the baguette and slice diagonally into 2-inch pieces, leaving the bread intact at the back of the loaf.
Wrap the bread in foil. Transfer to a baking sheet. Bake until heated through, about 10 minutes. Or place on a hot grill and cook until toasted and golden brown. Serve hot.
The best bread for this is French or sourdough. It works great.
