Grilled French Bread Recipes

KITTENCAL'S EASY GRILLED BREAD

Steps:

• Slice the French bread diagonally into about 3/4-inch slices or as thick as desired.
• Brush both sides of each slice with olive oil or melted butter.
• Sprinkle one side of the slice lightly with kosher salt, black pepper and garlic powder if using.
• Place seasoned side down on the grill.
• Grill over medium heat until lightly toasted about 1-3 minutes, cooking time will depend on how hot your grill is (check frequently to avoid burning).
• Using long tongs turn the bread over and season with salt, pepper and garlic powder; grill until toasted.

GRILLED FRENCH BREAD

Steps:

• 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-inch slices.

GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE

Steps:

• Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
• Heat the grill to high.
• Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
• Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
• Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.

GRILLED FRENCH BREAD

Steps:

• In a microwave safe bowl, combine butter or margarine, parsley, basil and garlic. Heat in microwave until butter is melted. Stir in parmesan cheese. Cut bread in half lengthwise.
• Place bread, cut side down on an uncovered grill directly over medium coals. Grill about 2 minutes or until lightly toasted. Turn cut side up. Brush with butter mixture. Grill for 1 to 2 minutes longer.
• To serve, cut into 2 inch slices.

GRILLED FRENCH BREAD PIZZA

Steps:

• Heat grill to medium heat.
• Brush the cut side of the baguette with oil and place oil side down on the grill to brown. Remove from grill.
• Top lightly with crushed tomatoes, salt, pepper, basil and cheese. Return to grill and close the lid.
• Cook until cheese melts and the sauce is warmed through.

GRILLED GARLIC WITH FRENCH BREAD

Steps:

• Carefully peel paperlike skin from around each bulb of garlic, leaving just enough to hold garlic cloves together.
• Place each garlic bulb on 12-inch square of heavy-duty aluminum foil. Brush bulbs with oil. Wrap foil securely around each bulb.
• Heat coals or gas grill. Cover and grill 4 inches from medium coals 25 to 35 minutes or until garlic is tender when pierced with toothpick or fork.
• Grill bread 4 inches from medium coals about 5 minutes, turning once, until golden brown. To serve, gently squeeze garlic out of cloves; spread on bread.

GRILLED FRENCH BREAD WITH HERBS

Steps:

• Slice the baguettes lengthwise. Brush them with olive oil. Combine the garlic, parsley and Parmesan cheese. Sprinkle mixture over the bread. Recombine the loaves and wrap in aluminum foil.
• Place the loaves over the grill and cook, turning occasionally, until well heated throughout, about 15 minutes.

GRILLED PESTO FRENCH BREAD

Steps:

• Heat gas or charcoal grill. In small microwavable bowl, microwave cream cheese on High 15 to 20 seconds; stir until creamy. Stir in pesto and butter until well mixed.
• When grill is heated, place bread pieces, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until lightly browned.
• Turn bread halves over. Spread pesto mixture evenly on cut sides of bread; cover grill. Cook 3 to 4 minutes or until thoroughly heated. Cut bread into 2-inch sections to serve. Garnish with tomatoes.

UNBELIEVABLE GRILLED GARLIC BREAD

Steps:

• Preheat grill for medium heat.
• In a medium bowl, mix the mayonnaise, garlic, and Parmesan cheese. In a saucepan over medium-low heat, mix the Cheddar cheese, half-and-half, and paprika. Stir constantly until melted and smooth. Pour into the bowl with mayonnaise mixture, stirring until well blended.
• Place the French bread on the grill cut side down, and let it toast for a few minutes. Remove from the grill, and spread the cheese mixture on each side. Place the halves back together, and wrap the loaf in aluminum foil. Return to the grill for about 15 minutes, turning occasionally, until the loaf is heated through and the cheese mixture is hot.

GRILLED FRENCH BREAD ROLLS

Steps:

• Heat olive oil in heavy medium skillet over medium-low heat. Add garlic and cook until light brown, about 4 minutes. Discard garlic.
• Prepare barbecue (high heat). Split rolls in half horizontally. Brush cut surface with garlic oil. Sprinkle generously with pepper. Grill rolls, oiled side down, until golden brown. Serve hot or at room temperature.

GRILLED STUFFED FRENCH BREAD

Steps:

• Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
• Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
• Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot.