Rustic Grilled Garlic Bread 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 GARLIC BREAD WITH BASIL AND PARMESAN

Steps:

• Light a grill or turn heat to high. Drizzle both sides of bread with olive oil and grill for 2 to 3 minutes without turning, until one side is crisp and beginning to char.
• Remove bread from grill and rub grilled side thoroughly with the cut garlic. Evenly distribute Parmesan on the grilled side and return toast to the grill, cheese side up. Close lid and cook for another 2 to 3 minutes, or until cheese is melted. Transfer to a cutting board, slice each piece of toast in half and serve garnished with basil leaves.

GRILLED GARLIC BREAD

Steps:

• Preheat BBQ to medium high.
• Melt butter in a small saucepan over medium high heat.
• Add garlic and salt, stir until garlic is LIGHT golden and salt is dissolved.
• Immediately remove from heat, set aside for for few minutes to let garlic infuse into butter.
• Split the bread in half lengthwise. Or use thick individual slices of bread.
• Spoon just over half the butter onto the cut face of the bread, avoiding the garlic bits. Brush a bit of butter on the other side.
• Place bread cut face down and cook for 3 - 5 minutes or until you have crusty edges, then flip.
• Brush away any burnt garlic bits, then baste on the remaining garlic butter. Garlic bits are mainly for flavour infusion but feel free to put them on too, great texture!
• Once underside is crusty (3 min or so), remove, sprinkle with parsley, cut and serve!

BURRATA BRUSCHETTA RECIPE

Steps:

• Preheat your oven to 350"F. Meanwhile slice the grape tomatoes lengthwise into 3 slices. Arrange them on a lightly oiled baking sheet, sprinkle with a pinch of sea salt and roast them for about 30 minutes or so until most of the moisture has evaporated and they start to caramelize at the edges.
• Preheat a large grill pan on medium high flame until hot. Add the ciabatta slices to the hot grill and allow them to charr and smoke a little bit until nice grill marks form all over, about 3 minutes per side. Transfer them to a wooden board to cool, then rub them generously with the garlic clove. Brush one side with the olive oil and season with a good pinch of sea salt.
• Using paper towels make sure to dry any excess moisture from the burrata cheese. Slice it into thick slices or simply tear it into rustic pieces and divide between the bruschetta. Sprinkle with the oven roasted tomatoes and garnish with the basil. Enjoy right away with a glass of vino.

GARLIC-PARMESAN BREAD

Steps:

• Heat the oven to 425°F.
• In a food processor or a large bowl, combine the butter, Parmigiano, oil, garlic, lemon zest, 1/4 tsp. salt, and 1/8 tsp. pepper. Pulse a few times to blend but don't overprocess or the butter might separate. If mixing by hand, mash together with a fork or a wooden spoon.
• Slice the bread 1 inch thick, cutting almost but not all the way through the bottom crust, so it's easy to pull apart. Spread a light, even coating of the butter mixture on both sides of each slice of bread. (You may not need all the butter; refrigerate any leftover for up to a week or freeze for up to three months.) Wrap the bread in foil and put the loaf on a baking sheet to catch any butter that runs out. Heat in the oven for about 15 minutes, then open the top of the foil to slightly crisp the top of the loaf, about 5 more minutes. Serve while hot.

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.

ROASTED GARLIC ROSEMARY SOURDOUGH BREAD

Steps:

• Preheat your oven to 400°F (200°C).
• Cut the root end of the blb off reveal the inside cloves.
• Drizzle with avocado oil to coat the bulb and wrap the garlic in foil.
• Roast on a sheet pan until soft. The time depends on your clove size. Start with 20 minutes and then check your cloves. Add oven time as needed.
• The garlic will be soft and caramelized when ready. You should be able to take a clove and squish the insides out easily when properly roasted.
• Use a food scale:
• Set a large bowl on the scale and press the tare button until it says zero.
• Pour in the the water measure and press tare.
• Pour in the starter and whisk the starter and water together.
• Pour in the flour measure and then press tare.
• Add half of the salt.
• Combine to form a rough dough.
• Cover with a damp towel and Autolyse (rest the dough) for 30 to 60 minutes. This is an important step to hydrolyze your dough. Don't skip this step.
• Squeeze the cooled (or thawed) roasted garlic cloves directly into the bowl. I used several cloves and the flavor was good. Adjust the amount of garlic to your own tastes. A whole bulb can be a lot if the bulb is large.
• Add the chopped fresh whole rosemary leaves.
• Gently knead the dough until the rosemary and garlic is evenly distributed throughout the dough. DON"T overwork the dough.
• Bulk rise at room temperature covered until double in size, about 8 to 10 hours at 70 degrees F. OR you can cover the bowl with a lid and put it in a plastic bag and set it in the fridge to rise overnight up to 15 hours. Remove from the fridge and let warm for an hour before shaping.
• Gently pour or roll the dough out of your bowl onto a work surface.
• Shape it into a round and let rest for 5 to 10 minutes.
• Gently pull the dough into a ball using your dough cutter and wet hands. Pull the dough toward you in a circular motion to tighten its shape. Set the dough ball into a greased bowl or rice flour rubbed banneton.
• Set the banneton in your fridge and let it chill an hour.
• Meanwhile preheat your oven for an hour WITH THE DUTCH OVEN IN IT.
• Preheat your oven to 450 degrees F.
• Cut a sheet of parchment paper to fit the size of your loaf with some extra to give you handles on each side when moving the dough around.
• Place the parchment over the banneton and dough and invert the bowl to release the dough onto the parchment.
• Sprinkle remaining salt over the top of the loaf.
• Use the tip of your Lame to make long cuts around the dough or score however you prefer.
• Lift the dough with the parchment to transfer the dough into the hot baking pot.
• Bake the dough on the center rack for 30 minutes, covered.
• Remove the lid, and continue to bake for 20 minutes.
• Check the temperature of the loaf at this point. If it is caramelized and the digital internal temp is 200 degrees remove to cooling rack. It's done.
• If it under 200 degrees in the center of the loaf Lift the loaf out of the pot, and finish baking directly on the oven rack until the loaf is caramelized, sounds hollow when thumped and reaches 200 degrees F internal temp.
• Transfer to a wire rack, and cool for 1 hour before slicing.

GRILLED BRUSCHETTA PANZANELLA SALAD

Steps:

• Slice the ciabatta bread into thick slices.
• On a hot cast iron grill or grill pan char the bread quickly until nice grill marks for on each side. Take good care not to burn it.
• Rub each side of each slice of the bruschetta ( grilled bread) with the garlic to your liking. Set aside and drizzle all over with some olive oil. Sprinkle with sea salt and allow to cool. Once cooled off and easy to handle, tear the bruschetta into small pieces and place into a bowl. You can use a serrated knife to cut it up if you prefer.
• Slice the heirloom tomatoes and red onion and add them to the bowl with the bruschetta pieces.
• In a small bowl whisk together the olive oil and red wine vinegar until combined. Season to taste with the sea salt and pour over the bruschetta panzanella salad.
• Sprinkle the salad with the capers and toss to coat well. Adjust seasonings again to your taste and add the basil leaves on top.
• Allow your panzanella salad to rest at room temperature for about 20 minutes before serving with freshly cracked black pepper on top.

GARLIC BREAD

Steps:

• In a bowl combine: 1/2 cup softened butter, 1/4 cup parsley, 1/4 tsp of salt, 1/4 tsp of garlic powder and finely minced garlic. Mash together with a fork. In a separate bowl combine the parmesan and mozzarella cheese.
• Cut your loaf of French bread in half length wise and spread the butter mixture on the inside of each half. Place bread buttered-side-down on a large sheet of foil and fold over the foil creating a pack and sealing the edges. Place foil pack on the grill buttered side down, cover the grill with the lid and cook for 5 minutes.
• Carefully open the foil. Flip the halves over with tongs and sprinkle the cheese mixture on top. Do not close the foil pack. Cover the grill and continue to cook for another 4-5 minutes to melt the cheese. Remove from the grill, slice bread, garnish with parsley and serve warm (*See baking instructions in notes).

GREAT GRILLED GARLIC BREAD

Steps:

• Mix oil, basil, and garlic in a bowl.
• Preheat an outdoor grill for medium heat. Cook bread slices on the grill until underside is toasted, 2 to 3 minutes. Flip bread over and baste the grilled sides with about 1/2 of the oil mixture. Grind salt and pepper on top. Grill until bottoms are toasted, 1 to 2 minutes.
• Flip bread slices over once more; baste with remaining oil mixture. Season with salt and pepper and remove from heat.

THE WORLD'S BEST ROASTED GARLIC BREAD

Steps:

• In a large bowl or in the bowl of your stand mixer, stir together the water, yeast, and sugar. Set aside for about ten minutes, or until foamy.
• Add the salt, garlic powder, and 1 tablespoon olive oil to the yeast mixture and stir to combine.
• If using a mixer, use the dough hook attachment and add the flour about 1/2 cup at a time. Continuing adding flour until the dough pulls away from the edge of the bowl and is just a little sticky to touch. Knead with the dough hook on low speed for about five minutes. To knead by hand, stir in flour 1/2 cup at a time until it becomes to difficult to stir. Turn the dough onto a well-floured surface and continue to knead in the flour a bit at a time, until barely sticky to the touch.
• Oil a large bowl with a little olive oil. Add the dough to the bowl and turn to coat. Cover with plastic wrap and leave in a warm place to rise until doubled, about an hour to an hour and a half.
• While the dough is rising, roast the garlic. Preheat oven to 400°F (200°C). Arrange the garlic cloves on a piece of foil large enough to wrap around them. Pour 2 tablespoons olive oil over the cloves and wrap the foil tightly around them. Bake for 15-20 minutes, or until cloves are just soft. Roughly dice the cloves.
• After dough has risen, punch it down. Move one oven rack to the bottom of the oven, another to the middle. Preheat oven to 425°F (218°C). Lightly oil and flour a baking sheet.
• On a lightly floured surface, knead the garlic cloves into the dough. Form the dough into a loaf on the baking sheet. Cover and let rise until almost doubled, about 45 minutes to an hour.
• Once risen, lightly sprinkle the top with flour. Using a sharp knife, make three diagonal slits in the loaf.
• Place an empty rimmed baking sheet on the bottom rack in the oven. Place the baking sheet with the shaped dough on the middle rack. Before closing the oven door, pour 1/2 cup water onto the empty sheet pan on the bottom rack. Close the oven door quickly to trap the steam. Bake for 15-20 minutes, or until golden brown.

EFFORTLESS RUSTIC BREAD

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

RUSTIC ROSEMARY GARLIC BREAD

Steps:

• To make the dough, add the warm water to a small bowl and sprinkle yeast on top. After the yeast dissolves, stir to combine and whisk in the oil.
• Add the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add all of the whole wheat flour, 1 cup at a time, while the mixer stirs on low speed. Then, add the garlic, rosemary, and salt
• Scrape down the sides of the bowl with a spatula and swap the paddle attachment for the dough hook.
• Begin adding the all-purpose flour, 1 cup at a time, while the dough hook kneads on medium-low speed. Continue kneading using the dough hook until you have a smooth, elastic dough.
• To make the dough, in a small bowl or 2 cup measuring cup place water and sprinkle yeast on surface, allowing it to stand for three minutes before whisking.
• After dissolved, whisk in the olive oil. To mix dough in a full-sized food processor, place 2 3/4 cup all-purpose flour and 2 1/2 cups whole wheat flour, garlic, rosemary, and salt in bowl of the food processor fitted with a dough blade.
• Add water, oil, and yeast mixture and process to form a smooth, elastic and slightly sticky dough, about 45 seconds. Incorporate the remaining 1/4 cup all-purpose flour a tablespoon at a time if the dough is too soft.
• Place dough in an oiled bowl and turn dough over so top is oiled.
• Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled.
• To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it.
• Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly.
• Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes.
• Repeat with remaining piece of dough.
• Dust pan with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly.
• Place loaves seam side down on cookie sheets and dust each loaf heavily with flour, using about 1/4 cup in all. Cover with plastic or a towel and allow to rise until doubled.
• About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels.
• Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
• Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F.
• After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 210-220 degrees F.
• Remove loaves from oven and cool on a rack.

RUSTIC GRILLED CHEESE

Steps:

• Spread 1 bread slice with mustard; fill bread slices with all remaining ingredients except butter.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat for 3 minutes on each side or until golden bown on both sides.
• KITCHEN TIPS:.
• Serving Suggestion: Serve with an ice-cold glass of fat-free milk and a mixed green salad to round out the meal.
• Substitute: Prepare using thinly sliced red or green peppers instead of the tomato.

GRILLED GARLIC BREAD

Steps:

• Preheat grill to medium heat.
• Slice the loaf in half lengthwise.
• In a small bowl, combine butter, minced garlic, parsley, oregano, and olive oil. Stir until thoroughly combined
• Wrap the bread in aluminum foil.
• Place the bread on the grill. Cook and turn occasionally, until the bread is crisp on the outside about 10 to 12 minutes.
• Cut the bread into slices. Wrap to keep warm until serving.

GRILLED GARLIC BREAD

Steps:

• Slice bread all the way through top to bottom, make slices about 1- 1 1/2 inches thick, set aside.
• Put all ingredients in Food processor, blender or use an immersion blender with everything in a bowl or 2 cup glass measuring cup (this is my favorite method, the blender is my last choice). Zizz everything up until there are no more chunks of anything. Taste the mix and adjust - some garlic is mild some have more bite - you want a good strong garlic taste. The mix will be kind of soupy, it firms after chilling if you have leftovers - when you go to use it again let it soften a few minutes until spreadable.
• If you add cheese you might not want to add the salt, especially if you use the kind in a can - I usually add fresh and like it with a little salt. Though the cheese can cause a little sticking on the grill, it tastes great and worth a little clean up.( If doing this in the broiler - don't add the cheese to the mix - but sprinkle it on the bread after you turn it over and broil till toasty. ).
• Spread a nice thin coat of butter mix on both sides of you bread. I usually stack them on a cookie sheet if I'm using the whole loaf - for just the two of us I use 4 slices and save the rest for another day.
• I usually grill the bread when everything else is almost done, cooking time varies with your grill and whether you're using gas or charcoal.
• Put the bread on the grill, check it often you want it kind of golden toasty or a little darker - sometimes the edges get over cooked in spots it's ok . Move the bread around as needed to keep from burning, My gas grill is hotter in the center so I have to spin the bread on the edges to keep it even - grill both sides of the bread, it usually takes a couple of minutes per side, serve ASAP Great with wine or a cold beer - I like to dip it in barbecue sauce.
• Remember - this is flexible - you can leave out all the extras except for the garlic - or add other seasonings like oregeno. Enjoy!
• Important - Use the butter mix within a week or freeze the leftovers.

TOMATO OMBRE ON GRILLED RUSTIC BREAD

Steps:

• Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter.
• Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.
• Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve.

GRILLED RUSTIC DUTCH OVEN BREAD - EXTRA-LARGE LOAF

Steps:

• In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
• Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
• Remove the bowl from the refrigerator. Sprinkle flour on a clean work surface. Cut a piece of parchment paper into a square or rectangle about 4 inches larger than your Dutch oven.
• Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour as necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns. Place the ball of dough on the middle of the parchment paper.
• Lower the parchment paper and dough down into the pot. Press the parchment flat against the bottom and sides of the pot. Don't worry about the parchment creating folds. As it rises and bakes, the bread will push it flat against the walls of the pot. Allow the dough to rest for around 30 minutes
• When the 30 minutes have elapsed, prepare your grill. Ensure that you will be able to close the lid of your grill with your covered Dutch oven placed on the grate. Preheat the grill to 420-425 degrees Fahrenheit.
• When you have the grill at a steady temperature, place the lid on the Dutch oven. Tuck any parchment paper inside the Dutch oven as any pieces hanging outside will likely catch fire while on the grill. Transfer the Dutch oven to the grill and close the lid of the grill. Set a timer for 30 minutes.
• Unlike an oven, grills can vary in heat during the cooking period. I usually check the temperature by glancing at our grill's thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
• When 30 minutes have passed, carefully remove the lid from the Dutch oven and close the lid on the grill. Set a timer for 10 minutes to brown the top crust of the loaf. After 10 minutes, visually check the loaf. If it is browned to your liking, remove the Dutch oven carefully. If you prefer, it can be allowed to bake for another 3-4 minutes to brown more deeply.
• When the loaf is browned to your liking, carefully remove the Dutch oven from the hot grill and set aside to cool for 5-10 minutes. At the end of that time, use the edge of the parchment paper to lift the loaf out of the Dutch oven. Serve and enjoy every last bite with plenty of butter!

DINNER FOR TWO: GRILLED GARLIC BREAD WITH WHITE BEAN SHRIMP SCAMPI RECIPE

Steps:

• Heat a grill pan over high heat or the oven to 450°F. Drizzle the bread lightly with olive oil on both sides, and grill or toast on both sides. Cut the whole garlic clove in half. When the bread is toasted, rub the hot bread all over with the cut side of the garlic, and season lightly with salt.

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 GARLIC BREAD

Steps:

• Preheat grill. Combine the garlic and butter in a small bowl and season with salt and pepper to taste. Spread 1 tablespoon of butter on one side of each slice of bread. Grill butterside down until lightly golden. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.

GRILLED GARLIC BREAD

Steps:

• Slice loaf lengthwise or into slices. However you prefer.
• Slather with butter or margarine. (I used dairy free margarine.)
• Sprinkle with garlic pepper and salt. (And Parmesan cheese or Romano cheese. Perhaps some Italian seasonings. Whatever suits your fancy.)
• Spread the spices into the butter, so they don't fall into the grill
• Grill straight on, or in a foil packet.
• Feed to the hungry little people. And tear off a piece for yourself too.

GRILLED BREAD (GARLIC OR PLAIN!)

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 HERB GARLIC BREAD

Steps:

• Prepare grill for cooking.
• Heat butter with garlic and salt over moderate heat, stirring, until melted. Transfer to a bowl and cool. Stir in parsley and pepper to taste.
• Brush cut sides of bread with half of garlic butter. Grill bread, cut sides down, 5 to 6 inches over glowing coals 2 minutes. Turn bread over and brush with remaining garlic butter. Grill until golden brown, 2 to 3 minutes more.

FETT'UNTA - GRILLED GARLIC BREAD

Steps:

• 1. Grill slices of bread until slightly crispy and grill marks are visible.
• 2. Rub cut clove of garlic all over tops of toasted bread.
• 3. Drizzle each with olive oil and sprinkle with flakes of salt.