Grilled Bread with Garlic and Olive Oil

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Grilled Bread with Garlic and Olive Oil

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 loaf crusty country bread, cut into -- 3/4-inch slices

4 large cloves garlic, cut in half but not peeled

1/2 cup extra virgin olive oil

Kosher salt

Black pepper in a mill

 

Prepare a charcoal fire or heat a stove-top grill. Grill the bread slices

until they are well browned on both sides. Transfer the bread to a platter,

rub each piece on one side with the cut garlic, and drizzle with olive oil.

Sprinkle with a little salt and pepper and serve immediately.

 

Variations:

Catalan Style: cut several small to medium ripe tomatoes in half (through

the equator). Rub the toast with garlic, then rub with a tomato half,

pushing firmly so that the pulp disappears into the bread. Drizzle with

olive oil, season with salt and pepper, and serve immediately.

 

With Cherry Tomatoes: Cut 1 pint of cherry tomatoes into quarters, toss them

with a tablespoon of snipped chives, and season them with salt and pepper.

Rub the toast with garlic, spoon the tomatoes over the bread, then drizzle

with olive oil.

 

With Beans: Mash 1 1/2 cups of warm cooked cannellini beans with several

cloves of finely mince garlic, 2 teaspoons of minced fresh sage, 3 to 4

tablespoons of extra virgin olive oil, and salt and pepper. Spread the mash

over the grilled bread, and serve.

 

With Beans and Greens: In olive oil, sauté either spinach leaves or Swiss

chard (stems removed, leaves slice crosswise) with some minced garlic and

lemon zest until the greens are just limp. Spread the grilled bread with

mashed cannellini beans (see above), top with the sautéed greens, season

with salt and pepper, and serve immediately.

 

With Tomato, Basil, and Fresh Mozzarella: Grill the bread on 1 side and rub

the toasted side with garlic. Place a thin slice of fresh mozzarella on the

same side. Return the bread to the grill and toast the other side. Transfer

the bread to a plate, and top each piece with a basil leaf and a slice of

tomato. Drizzle with olive oil, season with salt and pepper, and serve

immediately.

 

With Mushrooms: Put 4 tablespoons of olive oil in a shallow skillet over

medium heat. Add 1 large shallot, minced, 2 garlic cloves, minced and 2

tablespoons minced Italian parsley. Sauté until the shallot and garlic are

soft and fragrant, about 8 minutes. Add 3/4 pound mushrooms (use a mix of

available mushrooms, such as chanterelles, shiitakes, cremini, and oysters),

diced and sauté until the mushrooms are limp, about 10 minutes. Season with

salt and pepper, and add 2 to 3 tablespoons of the sauté to each slice of

grilled bread.

 

 

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