CATALAN TOMATO BREAD
Categories Bread Garlic Tomato Appetizer Bake Vegetarian Quick & Easy Summer Grill Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10 large toasts
Number Of Ingredients 5
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices).
- Working in batches of 3 or 4 slices, grill bread on lightly oiled grill rack, covered only if using a gas grill, turning over once, until grill marks appear, 1 to 2 minutes total per batch. Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half, then rub with cut side of a tomato half, using 1 tomato half for 1 to 2 slices of bread and allowing most of pulp to be absorbed by bread (discard remainder of garlic and tomato halves). Brush bread with oil, then sprinkle with salt and serve immediately.
KITTENCAL'S EASY GRILLED BREAD
This bread is a snap to make and so delicious made on the grill, prepare all the slices ahead and grill the same time with other food, I did not list amounts for salt, pepper and garlic powder, you may use as much as desired and the garlic powder is only optional I always add it on, if desired sprinkle on some shredded cheese after the last turn but do not turn the bread over --- servings is only estimated.
Provided by Kittencalrecipezazz
Categories Breads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
GRILLED BREAD (GARLIC OR PLAIN!)
Grilled bread comes out perfectly toasted and charred! Use it as a base for appetizers, or make grilled garlic bread as a side dish.
Provided by Sonja Overhiser
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees).
- Brush each side of the bread lightly with olive oil. Place the slices on a baking sheet and sprinkle with 1 pinch of salt on top of each. Grill 1 to 2 minutes per side, until crispy and just starting to char on the edges.
- Remove from the heat. If desired, rub each slice with the cut side of the garlic and a bit of butter or additional olive oil (we rubbed on a small pat of butter between all the slices). Add another sprinkle of kosher salt if serving plain as garlic bread, and top with chopped herbs if desired.
GRILLED BREAD WITH CATALAN BUTTER
Anchovies, capers, olives and sun-dried tomatoes enhance the delicious butter. It is also good melted over grilled fish or chicken.
Yield Serves 6
Number Of Ingredients 11
Steps:
- Mash butter and yolks in medium bowl to form paste. Mix in sun-dried tomatoes, reserved 1 tablespoon oil and next 6 ingredients. Season with salt and pepper. (Can be made 1 week ahead. Cover and freeze. Bring to room temperature before continuing.)
- Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling bread. Grill bread until toasted, about 2 minutes per side.
- Spread butter mixture over hot bread. Transfer to platter and serve.
GRILLED BREAD (PANE ALLA GRILLIA)
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.
GRILLED BREAD AND GUACAMOLE "BUTTER"
Can be prepared in less than 45 minutes.
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cut bread diagonally into 1/4-inch-thick slices and brush both sides of each slice with oil.
- Prepare grill (or preheat oven).
- Grill bread in batches on a rack set 5 to 6 inches over glowing coals, turning it, until toasted on both sides, about 3 minutes. (Alternatively, bread may be toasted in batches on a baking sheet in a 350°F. oven until crisp, 10 to 12 minutes.) Grilled bread may be made 1 week ahead and cooled completely before keeping in an airtight container at room temperature.
- Halve avocados and discard pits. Spoon flesh into a food processor. Add remaining ingredients and blend just until smooth. Guacamole "butter" may be made 1 day ahead and chilled, its surface covered with plastic wrap.
- Serve bread topped with dollops of guacamole "butter."
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- Light a grill. When the fire is medium hot, grill the bread for 2 minutes per side, or until nicely browned and crisp.
- Give each diner a garlic clove and half a tomato. Have them rub their toast with the garlic, then with the cut tomato. (The idea is to apply a thin film of tomato on the bread.) Then they can drizzle their toast with olive oil, sprinkle on some salt and pepper and eat.
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- Slice tomatoes in half, trim the stems and, working over a bowl, carefully grate each on the large holes of a box grater from the cut side all the way to the skin. Discard skins or do what I do and sprinkle them with flaky salt and eat as a “chef’s treat”.
- Add olive oil and sea salt to tomato sauce and stir to combine. Leave at room temperature while you prep the bread.
- For the bread, lightly grill on just one side over medium heat on a BBQ or grill pan. Alternatively, bake directly on the rack of a 375°F oven for about five minutes until lightly toasted. While still warm, rub each slice of bread with the garlic cloves so that they become fragrant.
- To serve, I like to set up a platter piled high with bread slices and a bowl of the tomato purée with a spoon and invite people to dress their own as they wish. For extra flair, decant the olive oil into a beautiful bottle with a thin pouring spout and place it next to the platter along with some extra flaky sea salt in case anyone wants a little more. Enjoy!
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