Grilling bread is such an easy way to take good artisan bread to the next level! And it can be used to make a variety of appetizers (like bruschetta) or simply be a compliment to a meal. Even a novice cook can tackle this recipe with confidence

First you need to start with a good loaf of rustic bread. In Portland we have many good local bakeries that make delicious artisan breads. A few of my favorite breads are made from Grand Central Bakery and Ken’s Artisan Bakery and can be purchased in upscale markets around the metro area. The next key is in how thick you slice the bread. Too thin and it becomes too crisp when grilled; too thick and it’s difficult to eat. The perfect thickness is about 3/4″ to 1″ thick slices. And you can’t have the grill too hot or the bread will burn — you don’t want to serve Grilled Garlic Briquettes! Keep the grill on medium-low and stay nearby. Remove the bread from the grill when it’s golden brown with some toasty grill marks.

Finish the grilled bread by lightly rubbing with a cut piece of garlic and serve. Enjoy!

Grilled Garlic Bread
-recipe from Fine Cooking Magazine

Servings: Eight.

Prepare a medium-low charcoal or gas grill fire. Brush both sides of the bread with the oil and grill, covered, turning once, until golden and marked on both sides, 1 to 3 min. per side. Off the heat but while the bread is still hot, lightly rub one side of each bread slice with the cut sides of the garlic—heat and friction from the bread will cause the garlic to “melt” into the bread. Sprinkle with salt and serve.

Getting grilled bread just right:
-Choose artisan or rustic country breads like ciabatta, sourdough or French boule
-Slice the bread 3/4″ to 1″ thick
-Make sure the cooking grates are clean and heated
-Grill bread, covered, over direct medium-low heat
-Have a pair of tongs handy to turn the bread and remove it from the grill
-Patience is the key to great grilled bread. Don’t be tempted to use higher heat, or the bread will burn