Grilled Garlic Bread
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1large (or 2 small loaves) baguette or ciabatta bread, preferably whole grain
- Olive oil
- 2garlic cloves, not peeled
- 1large ripe tomato, halved (optional)
- Coarse salt such as kosher or Maldon
Nutritional analysis per serving (8 servings)
144 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 228 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut bread in half lengthwise, and cut in half crosswise if very long. Brush cut surfaces of bread lightly with olive oil. Under a broiler or on a grill, toast bread, turning a few times, until cut surfaces are golden brown. (If using a broiler, you can place bread directly on the oven rack.)
- Step 2
Remove bread to a work surface, grab a garlic clove with your fingertips and rub it lightly over the cut surfaces of the bread. (The papery skin of the garlic will come off.) When the bread is well scented with garlic, brush again with olive oil and toast again. If using tomato, rub the cut surfaces against the bread so the bread absorbs the juice. Oil and toast bread one last time, until golden and charred. Sprinkle lightly with salt and serve immediately.
Private Notes
Comments
This is really good and really easy. We have always preferred the tomato garlic bread option to the straight garlic, and this won't disappoint: juicy and tasty. One of those dishes where you would cancel the rest of the meal and settle for several servings of the first course.
I usually add a bit of finely and freshly grated pecorino or Parmesan to the bread, separately or add it to the oil (or butter) .
Easy Peasy. Love this, so much better than a slather of butter and garlic spread. Tomato addition reminds me of the great tomato bread on all the tables in Spain. We have that often in season.
For a more traditional bruschetta (it’s with a hard C, everyone) the bread is usually grilled once, without oil. Once you get a bit of char, remove from grill, rub raw garlic on it to taste (I remove the skin, as who wants bits of garlic skin on their bread?), then rub with fresh tomato if desired, drizzle with a high quality EVOO, and sprinkle with good salt. Grilling three times (especially pre-oiled) feels excessive, like you’ll end up with hard bread that will tear up the roof of your mouth. We would have this with garden bounty all summer long. Bonus points if you can find a good, airy country loaf of Italian bread.
This was a winner in my house!
Wow this was delicious. We made the tomato version with the technique described by Ricard in the comments: toast the bread, rub with garlic, then tomato, the drizzle with olive oil and flaky sea salt. The only deviation was that I crisped the bread a little more on the grill after dressing it.