Grilled Bread With Olive Oil Garlic And Salt Food

GRILLED GARLIC BREAD

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.

GRILLED BREAD WITH OLIVE OIL, GARLIC AND SALT

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.

GRILLED BREAD WITH OLIVE OIL

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.

GRILLED PEASANT BREAD WITH OLIVE BUTTER

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.

SEAFOOD BOIL & GRILLED ROSEMARY BREAD WITH OLIVE OILS FROM SPAIN

Steps:

• Instructions
• First, prepare the summer herb vinaigrette. Combine the shallot, garlic, fresh herbs, and red chili flakes in the bowl of a food processor, and pulse until finely chopped. Add the red wine vinegar and season with sea salt and pepper. With the food processor running on low, pour in the Extra Virgin Olive Oil from Spain in a slow and steady stream until the oil is incorporated and the vinaigrette is smooth and beautiful. Chill in the fridge while you crack on with the seafood boil.
• Combine the potatoes, onions, and garlic in a very large stockpot. Pour in the wine and 4 cups of water, then add the Old Bay, sea salt, thyme, bay leaf, and sausage. Bring the mixture to a boil over medium-high heat, cover, and cook for 15 minutes.
• Add a layer of corn, then the lobsters, then the clams and mussels. Cover and cook until the lobsters have turned bright red and the clams have opened, about 15 minutes. When there are 5 minutes of cooking time remaining, add the shrimp to the top of the seafood mixture. Using a large colander, carefully drain the liquid from the pot, reserving the broth.
• While the seafood boil is cooking away, heat a grill (or grill pan) over medium heat. Brush both sides of the bread slices with Extra Virgin Olive Oil from Spain, then sprinkle over the rosemary, sea salt, and pepper. Grill until toasted with beautiful grill marks on each side, about 5 minutes.
• Pour the seafood, potatoes, and corn onto a large picnic table covered with newspaper (or the paper of your choice). Spoon over a few tablespoons of the summer herb vinaigrette, then drizzle over an extra hit of Olive Oil from Spain. Serve with remaining vinaigrette, lemons, the reserved broth, and that incredible grilled bread.
• This recipe created by Dennis Prescott is in partnership with Olive Oils from Spain.

GRILLED CIABATTA BREAD

Steps:

• Preheat a grill pan over medium-high heat.
• Slice ciabatta in half lengthwise, then cut each half into 1" slices.
• Place bread on grill pan cut side down and grill until golden and crisp.
• Working quickly, drizzle the toasted side with olive oil.
• Rub garlic cloves over the grilled bread, then rub the cut side of the tomato over (squeeze tomato slightly while doing this).
• It is important to do this while the bread is still hot or warm so that the garlic melts into the bread.
• Sprinkle with salt and pepper and serve immediately.

RUSTIC GRILLED GARLIC BREAD

Steps:

• 1. Heat grill to medium high. Generously brush bread slices with olive oil and place oil side down on the grill.
• 2. When bread is on the grill, generously brush other side with oil.
• 3. Grill 1-2 minutes, watching closely and moving around as necessary to adjust for heat. Turn over and grill other side continuing to watch closely.
• 4. When both sides are toasted, remove from grill and immediately rub with a clove of garlic. Sprinkle with kosher salt and serve.

KITTENCAL'S EASY GRILLED BREAD

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.