Eileen’s Garlic Bread Spread

This is an adaptation of a recipe from a cooking class taken over 40 years ago.  A must with spaghetti and other Italian dishes.

1 cube butter, softened
2-3 teaspoons minced garlic
2 teaspoons EACH: dried basil, dried oregano, dried parsley
OR 2 Tbsp Italian seasoning
3-4 Tablespoons parmesan cheese
½ teaspoon seasoning salt

Combine all the ingredients. Keep in a jar in fridge.
Toast one side of sourdough bread, sliced about ¾ inch thick, on a cookie sheet using broiler, about 5-6 inches from heat. (About 2 minutes—watch closely so as not to burn.) Turn bread over and spread mixture on bread. Put back into broiler for a few minutes until golden.