Grilled Garlic Bread is just as delicious as you might imagine. I slathered a loaf of ciabatta bread with lots of my homemade Parsley Garlic Butter. I slipped it on one side of the grill as I cooked the rest of my meal. My reward was the most luxurious bread. The airy ciabatta soaked up the butter in every crevice, the bottom was nice and crispy, the bread was toasty throughout, and the butter was intoxicating. I made this for a side, but it can equally serve as the yummiest of appetizers.
Ingredients for Grilled Garlic Bread:
Bread:
1 loaf of ciabatta
Parsley Garlic Butter:
2 sticks unsalted butter, room temperature
10 cloves finely chopped garlic
1/4 cup finely chopped parsley
1/8 teaspoon coarse black pepper
1/4 teaspoon Kosher salt
Time-Saving Tips: This butter can be made in advance and refrigerated for a few days or frozen.
Let's see what we need.
Let's make the basil butter.
Place the room temperature butter in a bowl. With a wooden spoon mix all of the ingredients together until well combined. If you are not using the butter right away and would like to freeze it, it‘s best to wrap it up well in plastic wrap. Put a piece of plastic wrap on the counter. Then I place the butter on top in a log. While wrapping it up, I use the plastic wrap as a guide and shape the butter into a log. This shape makes it easier to cut off pieces.
Cut the bread in half lengthwise. Bring the butter to room temperature and generously spread the butter on both cut sides of the bread. Depending on the size of the loaf, you might have extra butter. Place the ciabatta, butter side up on a preheated grill and close the lid for a few minutes to help melt the butter. Continue grilling until the butter melts, and the bread is golden brown.
It's ready! Just cut up the bread and serve. It is total deliciousness. I think it's the best Garlic Bread ever!
Enjoy!
Grilled Garlic Bread:
appetizer/extra
Bread:
1 loaf of ciabatta
Parsley Garlic Butter:
2 sticks unsalted butter, room temperature
10 cloves finely chopped garlic
1/4 cup finely chopped parsley
1/8 teaspoon coarse black pepper
1/4 teaspoon Kosher salt
Place the room temperature butter in a bowl. With a wooden spoon mix all of the ingredients together until well combined. If you are not using the butter right away and would like to freeze it, it‘s best to wrap it up well in plastic wrap. Put a piece of plastic wrap on the counter. Then I place the butter on top in a log. While wrapping it up, I use the plastic wrap as a guide and shape the butter into a log. This shape makes it easier to cut off pieces.
Cut the bread in half lengthwise. Bring the butter to room temperature and generously spread the butter on both cut sides of the bread. Depending on the size of the loaf, you might have extra butter. Place the ciabatta, butter side up on a preheated grill and close the lid for a few minutes to help melt the butter. Continue grilling until the butter melts, and the bread is golden brown.
Time-Saving Tip: This butter can be made in advance and refrigerated for a few days or frozen.