- Course: Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 11 Times
Garlic bread was one of the first things I learned to cook as a kid. I like to think I’ve improved on it here by grilling bread slices, rather than a whole loaf, to maximize the crunchy outsides, and by cooking the garlic to eliminate its raw taste. I prefer using a moist, seeded semolina bread for its sweetness and abundant sesame seeds, but any good bread will work. To prepare in the oven, preheat it to 400°F and toast the bread until the top begins to brown, about eight to ten minutes, reversing the pan from back to front after five minutes.
- 1 loaf semolina bread
- 6 to 8 garlic cloves
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 1 cup freshly grated Parmigiano-Reggiano
1. Heat a charcoal or gas grill to medium low. Cut the bread into 1-inch-thick slices.
2. Press the garlic into a small saucepan using a garlic press. Add the butter, oil, salt, and pepper to taste and cook over a low heat until the garlic begins to sizzle, 5 to 7 minutes.
3. Brush both sides of the bread slices with the garlic mixture, picking up some of the garlic each time, and place on a large baking sheet. Sprinkle with the rosemary and cheese. Pat down gently with your hand to help the cheese adhere. Place the bread slices on the grill, cheese side down, and grill until golden brown. Turn and repeat on the other side. The exact time will depend on the heat of your grill. Watch carefully to prevent burning. Keep warm in foil until ready to serve.
© 2005 Susan Spungen
Nutritional information is based on 10 servings and uses a 1lb loaf of Semolina Bread.