zoe,
i do mine pretty much the same as kadesma. i like middie's bruschetta technique too.
but if you're not into or are afraid of using raw garlic and fresh parsley, try splitting an italian (semolina if you can get it) or french loaf, toast under the broiler, spread generously with butter, sprinkle with powdered garlic (not garlic salt), dried parsley flakes, and salt and pepper. wrap in foil to allow the flavors to unite.
also, i like to add a hint of dried oregano. if you want to get fancy, after making the garlic bread, top with mozzarella cheese, broil to melt the cheese, and serve with ramekins of tomato sauce for dipping.