Ingredients
1 long loaf Italian (or French) bread 1
4 to 6 cloves garlic, squished 4 to 6
2 tbsp Bertolli olive oil 30 mL
2 tbsp chopped fresh parsley 30 mL
1/2 tsp paprika 2 mL
2 tbsp grated Parmesan cheese 30 mL 

Directions
Preheat oven to 400*F (200*C). In a small bowl, combine the garlic and oil, mashing them together well. In another bowl, mix together the chopped parsley, paprika, and Parmesan cheese.

Cut the bread in half crosswise then, as evenly as you possibly can, cut each half horizontally in half. This will give you 4 longish slabs of bread.

With a pastry brush, or clean paintbrush, brush the garlic/oil mixture onto the cut surfaces of the bread, using it all up. Sprinkle, likewise, with the parsley mixture. 

Arrange the pieces of bread on a baking sheet, cut-sides-up, and bake for 10 minutes, until lightly and heated all the way through.

Since the baking time is relatively short, pay attention so that you don’t over-bake the garlic bread. Two minutes extra in the oven, and it’s,  toast. Or worse.  Cut into pieces and serve.  Makes 4 servings.

Source:  www.homebasics.ca