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A Recipe from Our Cookbook: Grilled Herb Baguette

August 4, 2010

Crusty, crunchy, flavorful, delicious.

Sometimes you need easy recipes that deliver spectacular results. Starting with a hot grill (which you’ll need anyway to cook the steaks or chops, chicken or seafood for which this recipe is a perfect accompaniment), grilled herb baguette takes only minutes to make, and the results are guaranteed to please. In Welcome to Michael’s, Michael recommends using a crusty baguette or a fat, round boule loaf and a grassy, green olive oil.

Grilled Herb Baguette

  • 1 French or sourdough baguette, split in half lengthwise
  • approximately 1/4 cup extra-virgin olive oil
  • 2 cloves garlic
  • 3 tablespoons chopped fresh flat-leaf parsley, thyme, or rosemary, or a combination

Preheat and oil the grill.

Using a pastry brush, generously coat the cut sides of the bread with olive oil. Cut the garlic cloves in half and vigorously rub the oiled bread with the cut side of the garlic, allowing the garlic to mush into the bread. Sprinkle with herbs and use the pastry brush to push the herbs into the bread.

Place the bread cut side down on the hot grill and cook for about 4 minutes or until browned with some charring. Move the bread to a cooler part of the grill if necessary to keep from burning.

Remove from the grill, cut crosswise into pieces, and serve.

NOTE: You can also coat the split bread with melted butter, minced fresh garlic, chopped flat-leaf parsley, and minced chives. Put it back together, wrap in aluminum foil, and bake in a preheated 450°F oven for about 20 minutes, or until very hot.

One Comment leave one →
  1. August 5, 2010 6:15 pm

    This is the simplest and tastiest way to have garlic and bread. Was honored to have it with the McCarty fam during a Malibu beach picnic potluck last week. Seriously, so good!

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