Grilled Garlic Bread

Preparation info
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By Joyce Goldstein

Published 1998

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Amounts, proportions, and measurements are unimportant in this recipe. What is important is that the bread be crusty, flavorful, and hearty, the olive oil fruity, the garlic pungent but not bitter, and the grill or broiler hot enough to mark the bread evenly.


Slice the bread about ½ inch thick and brush both sides with virgin olive oil. Grill or broil the bread until it is marked on both sides and somewhat crisp. Immediately rub the bread with a cut clove of garlic and eat.

As a variation you may rub the garlic bread with a cut tomato or cover it with finely chopped tomato and sprinkle with freshly ground pepper. This is a little messier to