Show me a barbecue joint that doesn’t serve garlic bread and I give them less than a year. If you’re gonna que, you’d better know garlic bread.
There are more than 20 ways to skin this cat, and once you have the basics, you should create your own signature style (share it with us below).
- 1 head roasted garlic
- ½ cup extra virgin olive oil
- 1 loaf of crusty baguette or Italian bread
Optional (but highly recommended additions)
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 tablespoon dried thyme or rosemary
- 2 tablespoons freshly grated Parmigiano Reggiano
- 1 teaspoon medium grind black pepper
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Dump all the ingredients in a blender and beat the heck out of them for about a minute. Then let them sit for about 30 minutes so the dry ingredients can absorb the oil and the flavors can get to know each other better.
- Slice the bread crosswise into 1" (25.4 mm) thick disks. Or in half lengthwise. Stir things up well and paint it on one side of the bread making sure you get some solids on the bread and make sure you paint all the way to the edges to prevent the edges from burning.
- Put the bread on your grill over medium high direct heat and stay right in front of the grill checking every 30 seconds or so. The bread can go from not yet ready to black in moments. Get them golden. If the edges burn a bit, you can scrape off the black.
- If you have serious garlic lovers, oil the bread with olive oil all the way to the edges, and toast it over medium high direct heat. Serve a roasted garlic head on a plate drizzled with oil and sprinkled with sea salt, fresh thyme or rosemary or your favorite herb, and some hot pepper flakes. Guests can dig out the cloves with a knife, and spread it on the toast like butter.
- Paint one side of the bread with olive oil all the way to the edges. Then pop some roasted garlic cloves out and spread them lightly on the bread like butter. Go easy. Place the bread on the grill over medium high direct heat to toast. If you have some fresh thyme or some hot pepper or some real Italian Parm, sprinkle it on the bread and serve.
- Mash 1 part roasted garlic in a bowl with a fork or a mortar and pestle with 2 parts olive oil. Spread the mix on a thick slice of crusty bread making sure you go all the way to the edge or it will burn. Sprinkle with smoked paprika. Maybe squeeze some fresh tomato on. Grill face down over direct medium high direct heat and stand there and watch it grill checking every 30 seconds.
- Take 6 tablespoons butter or margarine, add 3 tablespoons powdered garlic (not garlic salt). Toss in a tablespoon of smoked paprika. Mix it thoroughly with a fork. Spread it on bread and toast. You'll be surprised how good this simple method tastes.
- I like to put out some fresh chevre, a creamy goat cheese, and spread it on the bread after toaasting. Try warm brie, too. A sliver of sundried tomato and basil are also winning toppers. Or you can mix them all together and serve as a cheese spread.
- A reader says he and his guests loved my Burger Glop on the grilled bread, with or without the garlic.
- Do it with pita bread. In this picture I have squirted on some Romesco Sauce and some Pesto.
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