1 slice bread
1 tablespoon butter and extra virgin olive oil
¼ teaspoon garlic powder and salt (or garlic salt)
1 pinch parsley flakes
Toast bread until brown. Butter toast while still warm so the butter melts. Sprinkle with garlic powder, salt, and parsley flakes.
Toaster Oven Method:
Butter bread. Sprinkle with garlic powder, salt, and parsley flakes. Place bread in a toaster oven, buttered side up. Toast until golden brown.
Stove Top Method:
Melt butter in skillet. Add extra virgin olive oil, garlic powder, salt, and parsley. Place slices of bread into skillet and cook until golden brown. Do not overcrowd the skillet. Be careful not to burn the butter or garlic. If making multiple batches, carefully wipe away browned butter from skillet with a clean paper towel before making the next batch of garlic bread.
Roasted Garlic Butter Method:
Roast garlic by removing paper from the head of garlic. Remove the top of garlic with a sharp knife. Place remaining garlic cut side up on an aluminum baking sheet and drizzle with extra virgin olive oil, salt, and pepper. Roast in the oven at 350°F until garlic is golden brown and soft. Allow to cool. Remove 2 or 3 roasted garlic cloves by squeezing the head of garlic from the bottom up like a toothpaste tube. Mince roasted garlic (a little goes a long way) and then combine with a softened stick of butter, parsley, salt, and pepper. Butter toasted bread with garlic butter. Place leftover garlic butter in a plastic container with lid and store in the refrigerator.