Wow. I can't believe someone on this sight hasn't said it yet. True, original variety Brushcetta is wonderful. Fire up the grill. Take an itallian style artisan bread and slice in half. Brush liberally with a good, fruity EVOO. Toast above the fire until medium brown. Remove and rub fresh garlic all over the toasted side. No other frills are necessary. Thsi stuff is good. And to make it sublime, sprinkle with truffle salt.
Take fresh garlic and mince. Bake in a slow oven until dried. Or, use granulated garlic. Mix 1 tbs. into enough raw bread dough for one loaf. Let rise normally and bake. This makes an outstanding garlic bread that can then be toased and buttered, dipped in olive oil, or topped with any number of sauces or gravies, cheeses, meats, veggies, etc. It makes a great sandwich bread (not for PBJ's or French Toast
Add a bit of garlic to your next tomato based drink.
Rub raw garlic into armpits to attract Urmaniac. Kind of like rubbing sardines behind the ears to attract buckyTom.
Just kidding. I couldn't resist. I'll be good now.
It is purported to drive away ghosts when eaten and blown directly at a malevelent spook, at least according to a chinese story I read as a youngster.
Add to cheese fondue.
There is a saying in China, that garlic is not to be tasted in the cooked food, but rather, it is used to enhance the natural flavors of food. I should be subtle in Asian cooking.
But me, I like it bold in most things that I make.
Seeeeeeya; Goodweed of the North