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1 loaf French bread, (about 20 to 24 inches long; see Note)
1/2 cup olive oil, extra-virgin, or melted unsalted butter
4 cloves garlic, minced
1 teaspoon lemon zest, grated
1/4 cup parsley, fresh Italian (flat-leaf)
Salt and freshly ground black pepper, to taste
1. Preheat the grill to medium-high.
2. Cut the loaf crosswise into 4 equal pieces. Then cut each piece lengthwise into 4 equal pieces to make 16 "fingers," each 5 to 6 inches long.
3. Heat the oil in a small saucepan over medium-low heat. Add the garlic, lemon zest, and parsley and simmer until the garlic just begins to brown, 3 to 5 minutes. Remove the garlic oil from the heat and season with salt and pepper.
4. When ready to cook, generously brush the bread fingers all over with the garlic oil. Starting crust side down, arrange the fingers on the hot grate and grill, turning with tongs, until nicely browned, 2 to 4 minutes per side. Don’t take your eyes off the grill for a second; grilled bread burns very easily. Transfer to a bread basket and serve immediately.
Makes 16 pieces; serves 6 to 8
Note: The best bread for this recipe are the soft, puffy "French" or "Italian" loaves sold in the supermarket bread aisle. You can also use a long, crusty bakery-style baguette, but the result will be very crusty.
1/2 cup olive oil, extra-virgin, or melted unsalted butter
4 cloves garlic, minced
1 teaspoon lemon zest, grated
1/4 cup parsley, fresh Italian (flat-leaf)
Salt and freshly ground black pepper, to taste
1. Preheat the grill to medium-high.
2. Cut the loaf crosswise into 4 equal pieces. Then cut each piece lengthwise into 4 equal pieces to make 16 "fingers," each 5 to 6 inches long.
3. Heat the oil in a small saucepan over medium-low heat. Add the garlic, lemon zest, and parsley and simmer until the garlic just begins to brown, 3 to 5 minutes. Remove the garlic oil from the heat and season with salt and pepper.
4. When ready to cook, generously brush the bread fingers all over with the garlic oil. Starting crust side down, arrange the fingers on the hot grate and grill, turning with tongs, until nicely browned, 2 to 4 minutes per side. Don’t take your eyes off the grill for a second; grilled bread burns very easily. Transfer to a bread basket and serve immediately.
Makes 16 pieces; serves 6 to 8
Note: The best bread for this recipe are the soft, puffy "French" or "Italian" loaves sold in the supermarket bread aisle. You can also use a long, crusty bakery-style baguette, but the result will be very crusty.
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