I make a version that has never given me trouble at all. But, I've also been using a LOT of garlic for a lot of years, so if you normally use just a little I'd tone down the recipe.
I take several big fresh garlic cloves and puree them till they're a smooth spread. Either use a little mini food processor, or blender, or whack them with a broad heavy knife, chop finely, then keep whacking and smearing with the flat side of the knife till you have a paste. Adding in some coarse salt as you chop/smear really helps make the paste smooth.
I add the paste to just a teaspoon or so of olive oil, then spread the paste on horizontally sliced baguettes and broil till brown. Basically, the paste is all garlic and just enough oil to bind it. The broiling takes the bite out, and I think the salt tones things down too.