Suffer from garlic bread breath no more!
Knowing that I abhor garlic like any garden variety vampire, a friend of mine from university introduced me to celery bread. It was a southern Ontario specialty, only found in small town mom-and-pop diners. Celery bread is not bread made of celery, nay, it is much more exciting. The first time I tried celery bread in a Simcoe roadside diner, it was a thick slice of white bread (think 2-inches), with its crust removed, pan toasted, soaked in butter and coated with a light dusting of celery seed. It is like garlic bread, but without the the garl-ick factor.
This spread is super easy to make and goes well on any kind of bread as long as it is toasted. I like it on a warm French loaf.