1 loaf good quality Italian bread
5 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons butter, at room temperature
2 tablespoons Italian parsley, minced
2 teaspoons Parmesan cheese, grated
shredded fresh mozzarella (optional)
Prep your grill. Cut the bread into 1/2 inch thick rounds. In a small bowl, combine parsley, pepper, Parmesan, garlic, butter and olive oil to form a paste. Brush one side of each round with olive oil and the other side with the garlic mixture. Top with mozzarella if desired. Place on the grill and grill 10 minutes or until just golden.
I had the idea for this over the winter and while I thought it sounded like a good idea, I was worried it would fail in execution. Bread can burn very quickly, even in the oven I worried it the grill would be too temperamental. I shouldn’t have worried (after all, I did make a cake on the grill before) it turned out great! I did keep an eye on it but it didn’t go from crisp to cinders in a second or anything. In fact the bread was perfectly golden and perfectly crisp. I loved how the cheese took on a smoky flavor and the garlic spread was soft and butter. Perfect to make with any Italian dish you happen to be grilling or a fresh salad.