GARLIC BREAD FOREVER

Pretty much anyone who knows me probably knows that I don't really like bread. It's too chewy and I often find myself exhausted before I'm done with a bagel, piece of toast, cheese sticks, etc. My jaw is literally tired from all the chewing. I wish it came in an easy-swallow form (that's what she said).

Fortunately, easy swallowing is exactly what garlic bread is to me. It's this intensely flavorful yet soft bread that isn't hard to chew and goes with just about every meal imaginable (except Asian meals, but come on that was obvious).

I recently discovered how amazing the frozen food section is and Walmart always has crazy good deals. This is my favorite garlic bread but my brother loves it just as much as I do so it's never around long enough. The first slice I had of this was with a bowl of Manhattan Clam Chowder. The bread doesn't go so well with the creamy soups, just a FYI. Lately I've resorted to making a ghetto fab version using french bread. Here's the recepie.

Slices of french bread, 1/2 inch thick
Butter
Dash of salt and pepper (recommend garlic salt)
Parsley (fresh, if you can)
Diced garlic (you can always use minced garlic that they sell in bottles at the supermarket)
Parmesan cheese (fresh or powdered, purely up to you)

I like to heat the bread for a bit in my toaster oven before I spread everything on it, butter first then seasonings and garlic next with the cheese being last. I should probably add here that you totally don't want to add too much salt. It's highly likely that the cheese and butter are already a bit salted for preservation, so try to be a bit skimpy. If anything, you can always add more after it's done. I've experimented with mozzarella but it's not as flavorful as parmesan. Also, using the powdered pre-grated stuff tends to lack the moisture that keeps the bread soft and moist so I say do it legit if you can afford it.

I'm trying to figure out more inventive ways to make it. Maybe creating a butter-based garlic spread with cheese already inside? That way the flavors can mix and sit together before it's spread on the bread? Maybe a different kind of bread. Maybe instead of diced garlic cloves I could just cut them into chunks? Grate them? How about just making the bread with all this stuff in the dough from the get go? Oh, the possibilities! I'll keep you guys posted if I come up with something super awesome.

How the eff did I write a whole blog about garlic bread? Man, this is amazing even for me.