Makes 4 to 6 servings
2 teaspoons finely chopped garlic
1/2 stick (1/4 cup) unsalted butter, softened (I used vegan Earth Balance)
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15- by 3 1/2-inch) loaf Italian bread
Preheat oven to 350°F.
Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.
Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, and then spread garlic butter between slices.
Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.
**Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking**
**Note: I did not take the garlic bread picture. It is way way better than any food picture I could take. Note: For beautiful food photography, go to Epicurious.com