Grilled garlic bread is so easy and so good. Try this and you will never make it in the oven again.
Why Use Sourdough for Grilled Garlic Bread
Grilled garlic bread needs to be made with a bread strong enough to hold up to a lot of handling. Sourdough saves the day. First, the crust on sourdough bread gives it some rigidity that helps stay in one piece on the grill. Second, the flavor and texture of sourdough is perfect for big flavors like garlic. Finally, uncut sourdough loaves can be found in most markets. That’s important because it allows you to cut it as thick as you like.
Why Not Use Granulated Garlic Instead of Garlic Cloves?
Granulated garlic has its place in the kitchen, but not in grilled garlic bread. Granulated garlic is a dried powder that can burn and turn bitter when exposed to high heat. Using fresh garlic solves that problem. Either mince the garlic with a knife, or put it through a garlic press, then make a paste in a mortar and pestle.
Does Grilling the Bread Really Make a Difference?
Grilling the bread does make a difference. A hot grill will make a wonderful scorch marks on the bread and that adds a lot to the visual appeal to the garlic bread. A gas grill will work just fine, but a charcoal grill adds the extra complexity that comes from the little bit of smoke from the burning charcoal.
Some Similar Dishes
Here are some similar dishes to try:
- 1 Grill
- 4 cloves garlic
- 1/4 cup butter melted
- 1/4 cup olive oil
- 2 tbs parsley fresh, chopped
- 2 tbs parmesan finely grated
- 1 loaf sourdough bread uncut
- Preheat charcoal or gas grill. Chop the garlic and then make a mash in a mortar and pestle with a little butter and olive oil. Add remaining butter, olive oil and parsley. Mix well.
- Cut the sourdough bread in thick slices (1" to 1 1/4"). Brush both side and the end of each piece with the garlic butter mixture. Sprinkle generously with finely grated parmesan.
- Place on a hot grill for about one minute per side. Don't walk away or it will burn.