This is not fancy, just a good side at a BBQ. It really depends on the quality of the loaf of bread. We use San Luis Sourdough, La Brea, or any good dense large loaf with a thick crust. Please don't use the grocery store soft loaf unless there are little kids eating with you. This is real food. Also, do not skimp with the butter. No margarine.

1 loaf French or Sourdough bread
1 cup butter
2 cloves garlic, minced

On the BBQ, toast the bread until the crust is crisp . Cut in half lengthwise, then cut each length across for ease of handling. Toast the cut sides until grill marks appear.

Melt butter in skillet wide enough to hold bread. Add garlic and heat at low temperature about 5 minutes. Long enough to flavor the butter but not burn the garlic. Dip the bread into the melted butter, pressing down firmly. Let the excess butter drip back into the pan. Cut into serving sizes. Place in bread basket, cover with napkin so it keeps warm and out of sight until time to eat. Goes with any Italian and any red wine too.