Its grilling season and you know the routine. You light up the grill and instantly everyone begins to make a few sweeping passes to see if dinner is ready. Your best defense, when everyone is hungry, is to keep a few make-ahead items on hand that can transform grilled bread into the easiest appetizer while the grill heats up for the main course. Grilling bread takes minutes, and if you happen to make it garlicky it’s hard to resist. A few simple toppings like chimichurri, charred red pepper dipping sauce and herbed goat cheese are easily prepared and store well for days when chilled. These refreshing flavors enliven grilled bread. This recipe was feature in Inside New Orleans Magazine Aug/Sept 2017 issue. I'd love to see your version so tag me on Instagram @y_delicacies.
1 loaf country style bread, sliced into 1/2-inch slices
¼ cup olive oil
2 cloves garlic
1. Lightly brush bread slices on both sides with olive oil.
2. On an outdoor grill or grill pan on medium-high heat, grill bread until grill marks appear, about 1 minute on each side.
3. Cut a clove of garlic in half and rub on the top surface of each grilled slice of bread. Transfer to serving dish.