Grilled Bread

Take your grilled steak dinner over the top with this crusty, herby, buttery bread with gorgeous grill marks. It's worth every bite and makes efficient use of an already hot grill.

Course Appetizer, Side, Snack

Cuisine American, International

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 92kcal

Author Imma

Ingredients

1 sturdy loaf of bread (French, Italian, baguette, sourdough, and ciabatta all work)
½ cup (113g) unsalted butter softened at room temperature
3-4 cloves garlic, minced
2 tablespoons (10g) minced herbs (thyme, rosemary, parsley, basil, etc.)
¼ cup (28g) freshly grated Parmesan cheese (optional)

Instructions

If your grill isn't already hot because it has steak on it, preheat it to medium-high heat.
Mix the softened butter, minced garlic, herbs, and Parmesan in a small bowl until well combined. Feel free to do this the day before or use plain butter or olive oil instead.
Cut the bread into ½-1 inch thick slices (too thin, and it will burn quickly; too thick, and the center won't heat through before the outside burns).
Brush both sides of each slice with the herbed butter, then place them directly on the grill grates. Cook for 1-2 minutes per side or until grill marks form. Flip and cook for another minute or until the bread is crispy or grilled to your liking.
Take the bread off the grill and serve immediately with additional garlic butter. Enjoy!

Notes

- Please don't get distracted when grilling bread because it goes fast.
- If the bread is browning too quickly, move it to the cooler side of the grill for slower toasting.
- Please remember that the nutritional data is approximate and can vary immensely depending on the ingredients used in the recipe.

Nutrition