- Course: Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 11 Times
With Parmesan and Chives
Grilled garlic bread is a staple in the Raichlen household. I love the way bread soaks up smoke flavors when you toast it over the fire. I love the variety of possible toppings, from melted or creamed butter to olive oil or an oil flavored with herbs. I serve grilled bread at virtually every barbecue I host. The version here features a golden topping of garlic butter and freshly grated Parmesan cheese, and it’s truly irresistible. Why am I calling this #5? It’s the fifth variation of garlic bread in the Barbecue! Bible series. I just can’t stop going back for more.
- 12 tablespoons (1½ sticks) salted butter, at room temperature
- 4 cloves garlic, minced
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped fresh chives
- ½ teaspoon freshly ground black pepper
- 1 loaf supermarket French bread
1. Place the butter, garlic, cheese, chives, and pepper in a bowl and beat to mix. Set the garlic butter aside.
2. Using a serrated knife, cut the bread sharply on the diagonal into ½-inch-thick slices. Using a spatula, spread a thin layer of the garlic butter on both sides of the bread slices. The bread can be prepared ahead to this stage, press the buttered slice back together as if reassembling the loaf and wrap them with plastic wrap. The buttered bread can be refrigerated for up to 6 hours.
3. Set up the grill for direct grilling using a two-zone fire. preheat one zone to medium-high and leave the other zone unlit so you can move the bread over it if it starts to burn.
4. When ready to cook, brush and oil the grill grate. Place the bread slices over the medium-high zone of the grill and toast them until golden brown, 1 to 3 minutes per side. Don’t take your eyes off the grill for a second, as the bread can burn quickly. Serve the garlic bread hot off the grill.
VARIATIONS: Substitute ¾ cup extra-virgin olive oil for the butter. Add some minced prosciutto and/or lemon zest. To make Caribbean grilled garlic bread, omit the cheese, use cilantro instead of chives, and add a little minced Scotch bonnet chile.
This is one time when a loaf of cheap supermarket French bread will work Just as well as an artisanal baguette.
When making a jot of grilled, garlic bread cut the loaves in half the long way and butter both sides of each half loaf (it’s easier to turn a half loaf than a batch of slices.)
© 2003 Steven Raichlen
Note from Cookstr's Editors
Nutritional information is based on 20 servings. Serving size is one slice.