As soon as warmer weather hits, I want to grill everything. I’m pretty sure that 90% of the recipes I’ve pulled out of magazines or bookmarked in the past month have been grilling-related. Besides just feeling summery, it generally means that Mark does more of the cooking and there are fewer dishes to wash – wins all around.
This was a great way to serve a loaf of Italian bread. I usually end up making garlic bread or just slicing and buttering – this was a nice, different treat. And with the fresh herbs starting to come out of the garden now, it’s especially perfect!
Grilled Bread with Rosemary Dipping Sauce
(from Tastes Lovely)
Serves 6-8 as a side
1 loaf Italian bread, cut in half horizontally
2 Tbsp. olive oil
1 clove garlic
1/4 cup olive oil
Salt and pepper, to taste
1 Tbsp. fresh rosemary, chopped
1-2 Tbsp. balsamic vinegar
Cut the bread in half, horizontally and brush each cut side with olive oil. Grill on high for 2-3 minutes, until you have char marks. Remove from the grill and rub the cut side with the clove of garlic. Slide into strips
On a deep plate, stir together the olive oil, salt, pepper and rosemary. Add the balsamic vinegar.
Serve the bread along with the oil for dipping.