Grilled French Bread

You have absolutely no need to turn on your oven with this easy way to

serve warm, crusty French bread.



1/4 cup stick margarine or butter

2 TB fresh parsley, chopped

1 clove garlic, minced

1/8 tsp. ground cayenne (red pepper), optional

1/4 cup grated Parmesan cheese

1 loaf (16 oz.) unsliced French bread



In a medium skillet combine margarine or butter, parsley, garlic, and, if

desired, red pepper. Heat over

medium heat until margarine is melted. Stir in Parmesan cheese. Cut French

bread in half lengthwise.



Place bread, cut side down, on an uncovered grill directly over medium coals.

Grill about 2 minutes or

until toasted. Turn cut side up. Brush with margarine mixture. Grill for 1 to

2 minutes more.



To serve, cut into 2" slices. Makes 8 to 10 servings.

Rustic Bread with Parmesan



1 loaf Italian ciabatta or peasant bread

Olive oil, to taste

1/2 cup grated Parmesan

Salt, to taste



Heat oven to 350?? F or a grill to medium-high. Slice loaf of bread in

half horizontally. Brush the halves with olive oil. Sprinkle on

Parmesan and saltto taste. Arrange the bread with the cheese facing up

on a piece of foil. Place in oven or on a grill and heat until the

cheese melts, about 10 minutes.



Yield: 6 servings

Grilled Flatbread with Caramelized Onions

Adapted from Chef Bobby Flay



2 Tablespoons unsalted butter

1/2 cup plus 2 Tablespoons olive oil

3 medium Spanish onions, thinly sliced

1 teaspoon sugar

2 pounds assorted wild mushrooms (Portobello, chanterelle, porcini),

stemmed and cleaned

1 pound fresh mozzarella

Four 10- to 12-inch rounds or rectangles of flatbread dough

1 cup crumbled Cabrales blue cheese

Kosher salt and freshly ground pepper



Preheat a gas or charcoal grill to medium or use a side burner (or

the stove). Melt the butter with 2 tablespoons of the olive oil in a

large saute pan. Add the onions and sugar and cook until soft and

caramelized, 15 to 20 minutes. Heat 1/4 cup of olive oil in a large

saute pan over high heat and saut?? the mushrooms until golden brown

and soft. Season with salt and pepper.



Preheat a gas or charcoal grill to medium high. Brush the rounds of

dough with the remaining 1/4 cup of olive oil and grill until crusty

and golden brown on one side, about 4 minutes. Turn over and grill

another 4 minutes. Remove from the grill and place on a sheet of

aluminum foil. Spread each bread with the mozzarella, onions, and

mushrooms, and sprinkle with the crumbled blue cheese.



Close the grill cover and cook for 3 minutes. Place the breads on a

large platter and cut into quarters.

Grilled Garlic Bread

This bread goes well with anything you are serving from the grill.



1 cup mayonnaise OR Miracle Whip salad dressing

6 cloves garlic, peeled and minced

3/4 cup grated Parmesan cheese

1/2 cup shredded Cheddar cheese

1 TB half-and-half cream

1/4 tsp. paprika

1 (1 lb.) loaf French bread, halved lengthwise



Preheat oven to 350º F. Preheat grill for high heat and lightly oil grate.



In a medium bowl, mix mayonnaise, garlic and Parmesan cheese.



In a medium sauce pan over medium low heat, mix the Cheddar cheese,

half-and-half,

and paprika. Stir constantly until melted and well blended. Pour into the

bowl with

mayonnaise mixture. Thoroughly mix together.



Place French bread in the preheated oven. Heat until lightly toasted, about 5

minutes.

Remove French bread from oven. Spread with the blended mixture. Wrap tightly

in foil.

Place on the preheated grill, and cook 15 minutes, or until the mixture is

warm and

bubbly.



Makes 1 loaf.

Grill Bread

From Quick Cooking









INGREDIENTS



4 frozen Texas rolls (2 ounces each), thawed



2 garlic cloves, minced



2 tablespoons olive oil



1/2 pound fresh mushrooms, sliced



1 small onion, cut into thin wedges



1 medium green pepper, sliced



1 medium sweet yellow pepper, sliced



1 medium sweet red pepper, sliced



1/2 cup fresh snow peas



3/4 teaspoon salt



1/8 teaspoon pepper



1/2 teaspoon dried oregano



SERVINGS 4



CATEGORY Breads



METHOD Grill (gas or charcoal)



PREP 15 min.



COOK 5 min.



TOTAL 20 min.







DIRECTIONS



On a lightly floured surface, roll out each roll into an 8-in. to 10-

in. circle, turning dough frequently; set aside.

In a large skillet, saute garlic in oil until tender. Add

mushrooms; saute for 2-3 minutes. Add onion, peppers, peas, salt,

pepper and oregano; stir-fry until vegetables are crisp-tender, about

3 minutes.

Meanwhile, grill bread, uncovered, over medium-high heat for 30-

45 seconds on each side or until lightly browned. Fill with vegetable

mixture and serve immediately. The bread can be reheated in the

microwave. Yield: 4 servings.