I roast about 4-6 heads of garlic in a foil pouch for about 45-60 minutes on 375. Cut the tops off, liberally drizzle with olive oil, fresh ground pepper and salt. When done the garlic should squeeze right out. At this point, you can be creative. I throw mine in a food processor, add some salt and pepper to taste, more olive oil, Parmesan cheese. You could also just add some room temp butter. You then a have a yummy garlic spread you can do a lot with. I spread mine on ciabatta cut lengthwise, and broil for about 4 minutes....slice and devour! I have also used the basic garlic spread and added chick peas to the food processor...homemade roasted garlic hummus!

simply stir margarine and lots of chopped raw garlic + chopped celery, parsley, a lil bit or oregano and salt & pepper to taste. spread the mixture over the baguette and then.. bake or put it on the anti stick pan until crisp

I'll usually cut a clove in half and rub it all over the crusty part of the bread before I put it in the oven to add some extra flavor. I'll also sometime throw some whole cloves in either between slices or just in the foil to add a boost. I've also tried adding different fresh herbs at different times to have a unique flavor twist.

I cut a baguette into slices, butter both sides and rub raw garlic on them, then wrap the whole thing in foil and stick it in the oven. It's simple, but I love it.

Throw into the mini-food processor:

Chopped garlic (About 4 or 5 big cloves to 4 tbls of butter should do one loaf)
butter
a little oregeno
a little kosher salt
black pepper

Cut an Italian loaf in half the long way, spread the butter mixture on it, put in the broiler until browned and bubbly on top. Slice and serve.

Parmesan optional.

well, before i found out recently that i am allergic to dairy (sniff..) i followed this guideline: 1 stick of butter, 1/4 cup parmesan, 2T finely chopped parsely. then slice your bread, spread each side and then put it back together, wrap with foil and bake at 350 until it's crisp.

I too rub the whole outside of the loaf with a whole clove of garlic.

I just made some the other day. Used some sourdough bread. Sliced it in half length wise, buttered one side up spread some garlic powder on it and threw it in the oven until toasty. Basic and simple but yummy

I mix margarine or butter with minced garlic and good seasons italian dressing mix. Stir it until it looks well combined, spread on bread and bake until golden

Basic , spread one side with butter or margarine, top with crushed garlic, fresh minced parsley and grated Parmesan reggiano. Broil until golden brown.

I blend butter with minced garlic and chopped parsley for color, spread it on bread, and toast it in the oven at 350 or so until crispy on the outside. It's also fun to make garlic bread from scapes!

I mix tons of raw garlic up with butter at room temperature and let it sit for about half an hour to really develop the flavor. Then I spread it liberally onto the cut sides of a soft french loaf of bread, the big ones that grocery stores sell, because I like a softer garlic bread rather than a dense bread. I turn the oven on to 500 degrees, place the two sides of my bread side by side, butter side up, into a paper bag, roll the open ends closed, and put in the oven for 10 minutes. Got this trick from my Father in law! Delicious!

OMG, I want to have garlic bread tonight. I love the idea of fresh herbs with the garlic butter. I must try this.

I throw some butter, garlic and capers in a food processer.... Spread that on a loaf of bread with mozzerella or parmesan (or both!) and bake until melted.... I have made it this way forever and love it!

I mince up the raw garlic and mix it really well with softened butter, salt, and chopped up rosemary (if I have it). Then I split a baguette lengthwise and spread the butter mixture all over it, wrap it in foil, and bake it for 10-15 minutes to melt the butter and crisp up the baguette.

add some pesto to your basic recipe. Classico makes a great jar of it if you prefer not to make your own.
another option is to drizzle it with truffle oil or smear it with olive tapenade. the truffle oil is especially fantastic when the bread has parmesan cheese on top and the capers, olives and anchovies in the tapenade will make your plain garlic bread anything but boring. I love to mash lemon slices in olive oil and drizzle it on my basic recipe with a spoon, making sure to get plenty of that lemony pulp on top.

oh and try a few sprinkles of cholula hot sauce on top. it turns out different, but delicious. the sauce is more flavorful than spicy and comes in a few different varieties. i've only tried the original and chili garlic and are both great on crusty, gooey, cheesy bread.

i always cook at home, but never thought of making garlic bread myself. i always buy it in the shop )))

I mix up butter, garlic, fresh parsley, dill and some dried mixed herbs. I make a big batch, shape into a log and wrap in greaseproof paper and store in the freezer. Very nice on a piece of good steak too!

Smoked garlic!

I have a unique method. I blanch whole garlic cloves (a lot of them) in boiling water for like 1-2 minutes (blanch a few heads worth).

Then use a garlic press and put it, along with butter or herbs or whatever, on top of the bread. And then drop it in the oven.

Basically you can end up using 4-5 times the amount of garlic you would normally use and it will be very garlic-y, but you will still be able to eat it because the "bite" has been removed... (if you just used raw garlic it would be inedible). Although you can throw in a clove or two of pressed raw garlic as well to add in a little of the bite.

try it!

I usually do a double whammy - bake a roasted garlic + caramelized onion oval loaf, then when needed preheat broiler, brush fairly thin slices with olive oil and toast, then rub fresh garlic over to slightly grate it. No cheese, dulls the garlic goodness.