REAL Garlic Bread

I don't know about you, but I absolutely abhor what restaurants call Garlic (YUCK) Bread!! The "stuff" they call garlic bread is normally soaked, saturated and dripping with butter or margerine, and infused with an overbearing garlic salt, garlic powder, or some other super-
saturated garlic concoction that is guaranteed to give you not only bad breath, but the neatest case of heartburn you ever had.

The Sicilians, way back when, devised the ONLY true garlic bread that should be allowed on this planet. A delicate garlic bread goes with most any soup, salad, pasta, seafood or meat meal.

1 Loaf of Italian or French bread
2-4 Large freshly peeled garlic cloves, sliced in half lengthwise
Olive oil

Cut the bread in one inch thick slices. Toast to a golden brown under the broiler. Remove from broiler, rub each piece of bread with the halved garlic cloves, then spritz lighty with the best grade olive oil you can find.

You can also cut the bread in half lengthwise, then follow the same directions and slice in one inch thick pieces. A little sprinkle (very little) of oregano or dried basil can also be used. Try it! Taste the difference.

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