Now that the weather has turned warm, and it's officially grilling season, there is one dish that is permanently on my menus: grilled bread. It's easy, delicious, and tastes so much better than regular crostini. Cooking the bread on the grill imparts a wonderful smokiness, a delectable char, and an addictive crunch.
The bread can be served on its own as an accompaniment to meat or vegetables. Or turn it into bruschetta and serve as an appetizer. Rub with garlic and top with tomatoes and basil; slather with pureed white beans; or top with goat cheese and roasted strawberries. The topping variations for grilled bread are endless, so get creative! To look at my easy recipe,
- 1 baguette, as thinly sliced as possible, on the bias
- 1/2-3/4 cups extra virgin olive oil
- Freshly ground pepper
- 2 garlic cloves, optional
- Preheat the grill. It should be warm to medium heat, but not smoking hot as you don't want the bread to burn too quickly.
- Place the baguette slices in a single layer on a baking sheet. Brush with olive oil, sprinkle with salt and pepper.
- Set the slices of bread on the grill and cook until bread is browned and crisp about 1-2 minutes per side. Pay attention, you don't want them to burn! If desired, rub with garlic.
- Transfer to a platter and enjoy immediately.
Makes 23-30 slices.
- Breads, Bread
- North American