I love a good garlic bread, with a crisp crust and soft, perfectly-cooked insides. The proportions of garlic to margarine to herbs are different for everyone, but it's so important that they're juuuust right.
This is how D and I like to make it.
2 damper buns
1 and a half tsp minced garlic
3 tablespoons nuttelex
a whole lot of dried parsley
Mix together the garlic, nuttelex and parsley, until well combined. Leave to sit for ten to fifteen minutes. Cut the buns in half, and spread thickly on cut side with the garlic butter. Bake at 160C for about 15-20 minutes, or until crispy but sort of soft.
Serve as as side or a snack. This is a great way to use up some of those one or two remaining buns from when you end up buying a six pack.