Garlic
Freshly harvested garlic cloves will have a plump fleshy feel that you're not probably used to. The flavour of fresh garlic is different too. Your cloves will taste much milder than dried garlic so you can use them much more liberally at this stage. As it dries in your plaits the flavour will intensify.
Brushetta
Toast bread (ideally pugliese, ciabatta or sourdough) on a hot griddle till it gets some colour. Chop a garlic clove in half and rub the exposed flesh on the 'sandpapery' toasted surface of the bread. Drizzle with olive oil and little salt and pepper.
I love to add chopped cherry tomatoes on top too. Slice them in half and lay on top so you can squish the juice out into the bread.