Grilled Garlic Bread

Garlic Bread is so versatile! It’s the best side dish to so many dishes: spaghetti bolognese, salads (especially Caesar), steak, many kinds of soup (put a slice in a bowl and pour tomato soup over – delicious!) and even with this recent entry on this site: One Pot Garlic Parmesan Pasta. Because too much garlic is almost enough.

For this reason, it’s not a bad idea to have a couple of versions up your sleeve… so you don’t get tired of eating the same version of garlic bread all the time.

Here’s what to do:

Get some good bread.

Bread.

Slice off as many pieces as you’re going to eat.

Sliced bread.

Brush the slices with olive oil.

Brush with olive oil.

Load onto a sheet pan. Broil both sides until golden brown.

Onto a sheet pan.

Rub with a garlic clove. The most toasted parts of the bread are the best at grabbing the garlic.

Rub with garlic clove.

Add more oil to the bread and put the sheet pan back into the oven to char. Sprinkle with salt and serve.

Grilled Garlic Bread.

Here’s the recipe:
https://cooking.nytimes.com/recipes/1017406-grilled-garlic-bread?action=click&module=Collection%20Page%20Recipe%20Card&region=Garlic%2C%20Garlic%2C%20Garlic&pgType=collection&rank=11

Grilled Garlic Bread

Yield 6 to 8 servings
Time 15 minutes

A quick and easy, but delicious side for summer dinners. Hot, smoky garlic bread is equally friendly to a juicy steak, a whole fish or a Caprese salad. Any loaf that is not too thick can be used, but whole grain stands up better to the oil-garlic-fire treatment. You may doubt that using garlic cloves with the papery skins on will work, but the rough surface of the toasted bread rubs them right off.

Ingredients

1 large (or 2 small loaves) baguette or ciabatta bread, preferably whole grain
Olive oil
2 garlic cloves, not peeled
1 large ripe tomato, halved (optional)
Coarse salt such as kosher or Maldon

Preparation

Cut bread in half lengthwise, and cut in half crosswise if very long. Brush cut surfaces of bread lightly with olive oil. Under a broiler or on a grill, toast bread, turning a few times, until cut surfaces are golden brown. (If using a broiler, you can place bread directly on the oven rack.)

Remove bread to a work surface, grab a garlic clove with your fingertips and rub it lightly over the cut surfaces of the bread. (The papery skin of the garlic will come off.) When the bread is well scented with garlic, brush again with olive oil and toast again. If using tomato, rub the cut surfaces against the bread so the bread absorbs the juice. Oil and toast bread one last time, until golden and charred. Sprinkle lightly with salt and serve immediately.

https://cooking.nytimes.com/recipes/1017406-grilled-garlic-bread?action=click&module=Collection%20Page%20Recipe%20Card&region=Garlic%2C%20Garlic%2C%20Garlic&pgType=collection&rank=11