Grilled Bread With Olive Oil Garlic And Salt Recipes

Steps:

• Slice the French bread diagonally into about 3/4-inch slices or as thick as desired.
• Brush both sides of each slice with olive oil or melted butter.
• Sprinkle one side of the slice lightly with kosher salt, black pepper and garlic powder if using.
• Place seasoned side down on the grill.
• Grill over medium heat until lightly toasted about 1-3 minutes, cooking time will depend on how hot your grill is (check frequently to avoid burning).
• Using long tongs turn the bread over and season with salt, pepper and garlic powder; grill until toasted.

Steps:

• Heat a grill pan over high heat.
• Mix together the butter, olive oil, parsley, garlic powder, salt and pepper in a bowl. Brush both sides of the bread slices with the butter mixture. Working in batches, grill the bread until lightly charred, 3 to 4 minutes total.

Steps:

• Prepare barbecue (medium-high-heat). Brush both sides of bread generously with oil; season with salt and pepper. Grill until golden, about 1 minute per side.

Steps:

• Arrange bread on hot grill, off direct heat, working in batches if necessary. Grill until golden brown. Turn over; grill the other side. Remove from grill. Rub one side of each piece of grilled bread with garlic clove. Brush with olive oil, and sprinkle with salt. Serve immediately.

Steps:

• Make butter: In a bowl combine all ingredients.
• Cut bread into 1/2 to 1-inch thick slices. Brush both sides of bread with oil, season with salt and pepper and transfer to a heated grill. Grill each side of the bread for 1 to 2 minutes, or until lightly toasted and grill marked. Rub bread with the garlic clove. While bread is still hot spread with some of the butter. Transfer to a serving dish.

Steps:

• Preheat grill for medium heat.
• In a medium bowl, mix the mayonnaise, garlic, and Parmesan cheese. In a saucepan over medium-low heat, mix the Cheddar cheese, half-and-half, and paprika. Stir constantly until melted and smooth. Pour into the bowl with mayonnaise mixture, stirring until well blended.
• Place the French bread on the grill cut side down, and let it toast for a few minutes. Remove from the grill, and spread the cheese mixture on each side. Place the halves back together, and wrap the loaf in aluminum foil. Return to the grill for about 15 minutes, turning occasionally, until the loaf is heated through and the cheese mixture is hot.

Steps:

• Roast Garlic Place garlic on tin foil.
• Sprinkle garlic heads with oil, close foil and bake at 400 degrees for 45 minutes Mushroom Salad Cut bread into 1/2" slices.
• Toast or grill.
• Squeeze garlic out of skins and mash.
• Spread the roasted garlic on the toasted bread.
• Heat the olive oil in a pan on high.
• Add mushrooms and saute until golden and tender.
• Stir in parsley, salt and pepper.
• Take off heat and add balsamic vinegar.
• Place the arugula on serving plates, top with the toast, scatter the mushrooms over top and sprinkle with remaining olive oil.
• Season to taste and serve warm.
• Cooking time includes roasting garlic--.

Steps:

• Heat oil in a small heavy skillet over medium heat until it shimmers. Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in oregano.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack. Grill pitas, 3 at a time, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total per batch. Transfer to a cutting board and brush both sides with garlic-oregano oil. Cut pitas into wedges. Sprinkle with kosher salt. Serve warm.