I really really really want one, I've looked in a few supermarkets for one, but can't find any.
If you got fresh(ish) garlic, then you don't really need it, but if you're using the last few cloves that are a week or so old, then they're fantastic.
( G/PP 💩💩💩💩💩&#128, Wed 24 Mar 2010, 15:49, 1 reply, 16 years ago)

Got one in my stocking
along with a garlic mashing ceramic plate thing. I now make the foillowing alot:

Slice Ciabatta, sprikle with olive oil, grill lightly on both sides, rub in raw garlic. Best Garlic bread EVA!
( Naked Ape call me Caitlyn, Wed 24 Mar 2010, 15:54, Reply)

That does really sound good.
Smash up the garlic, maybe with a bit of salt to almost liquify it, mush it up with some butter, smeer that over the top, job-done !
( G/PP 💩💩💩💩💩&#128, Wed 24 Mar 2010, 16:03, Reply)

I stcik with the olive oil
better for you! Also leaves the bread dry, wich as I usually eat garlic bread with wet food like bolognese or lasagne works well!
( Naked Ape call me Caitlyn, Wed 24 Mar 2010, 16:05, Reply)

it is good
mmmm
( Vipros. clever got me this far, then tricky got me in, Wed 24 Mar 2010, 16:07, Reply)