If you like bread, you probably have discovered that grilled bread is even more delicious. That’s what makes garlic bread such a hit over a plain, sliced Italian loaf. (O.K., the garlic helps.)
Simply slice the bread, brush with olive oil and grill. For even more flavor, blend the olive oil with minced garlic, lemon zest, rosemary, thyme or a combination. Sprinkle with a pinch of regular or flavored salt when you’re ready to remove the bread from the grill.
No grill? Use your broiler. The only thing you’ll miss is the the smoky flavor of hardwood on a charcoal fire. BREAD GRILLING TIPS
Pick a lightly-crusted bread. Grilled crusts can get very hard and crumbly, so pick a loaf with a larger proportion of bread to crust.
Use medium heat. A bit of char is desirable, but if the heat is too high, the bread will get overly charred. Over medium heat, grill the bread for about two minutes per side.
Use some of the bread for salad croutons. Toss it with any greens, tomato salad, Caesar salad, etc. They’ll be the best croutons ever.
DIFFERENT BREADS ON THE GRILL
There’s a lot of grilled bread excitement beyond the sliced loaf. McCormick suggests these complements with non-traditional grilling breads.
Biscuits: Serve with peach/onion/whiskey chutney (recipe).
Ciabatta: Brush with olive oil mixed with herb seasoned salt before grilling.
Flour Tortillas, Lavash, Chapati Or Other Flatbread: Before grilling, brush with vegetable oil mixed with heat, such as Grill Mates Fiery 5 Pepper Seasoning.
Naan: Serve with arugula and pine nut pesto (recipe).
Olive Bread: Serve with Mediterranean salsa (recipe).