I personally believe it should be a rule – maybe even a law – that every pasta meal should include garlic bread. I adore it, as does my family. Recent oven troubles led me to try making it on the barbeque last night and I think I’m going to make it this way from now on. The smoky flavour added to the taste in a big way! You could easily broil the slices if you prefer but really, I encourage you to try it at least once on the grill. You’ll be glad you did.
1 medium loaf crusty bread, cut in ¾ inch thick slices
1/2 cup olive oil
1/2 cup butter
3 tablespoons minced garlic
¼ cup freshly grated parmesan
freshly ground pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
- In a small saucepan, sauté garlic in the olive oil and butter over low heat until the garlic is just beginning to turn golden brown (3 to 5 minutes).
- Transfer the garlic mixture to a small bowl and set aside to cool.
- When the butter mixture has cooled, stir the parmesan and spices into it.
- Lay bread slices out on a baking tray.
- Spoon the garlic butter and cheese mixture over the bread, coating both sides of each slice. Don’t overload them in the beginning as you might run out of topping if you do; you can always go back and add a little more of the garlic butter mixture to each slice.
- You can prepare the bread up to this point several hours before grilling it.
- Grill over medium heat on the barbeque until both sides are nicely toasted.
- Serve warm.