Garlic Bread

• 2 teaspoons finely chopped garlic
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 (15- by 3 1/2-inch) loaf Italian bread

Preheat oven to 350°F.

Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.

Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, then spread garlic butter between slices.

Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.

Cook's notes: ·Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking.
·For a brighter flavor, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon of parsley.

VERDICT: A little more trouble than frozen and not quite as definitively garlicy, but fewer additives and less chemical taste. Keep.