A friend who is allergic to dairy made garlic bread with olive oil instead of butter. It was mind blowing excellent. Really simple ... bread, about 1 cup of great olive oil, tons of chopped garlic, a little salt, throw in the oven.
It has been quite a while since I've had garlic bread due to health concerns about too much butter. It never occurred to me to try oil oil instead, so I thought I would pass along the tip.
Another tip was to reheat the bread, wrap a piece in a moistened paper towel and microwave for 30 seconds. Almost oven fresh.
I also thought I would ask what your secret was for making amazing garlic bread. Looking on the web I found recipes that include such items as provolone, spinach,sun dried tomatoes, anchovies, parmesian, etc, etc, etc (of course not all the ingrediants on one loaf).
So what is your perfect garlic bread?