Giant Grilled Hunks of Bread

At her L.A. restaurant Pizzeria Mozza, Nancy Silverton and chef Joe Marcos send out antipasti with superthick slices of garlic-rubbed bread. Similarly, Matt Molina and his chef friends grilled hunks of crusty peasant bread to serve with grilled steak; they're great for sopping up all the delicious juices. Although toasts are a smart way to use up old bread, Molina prefers grilling fresh bread. "When the bread is doused with plenty of olive oil and cooked over high heat, its center becomes almost custardlike," he says.

Slideshow: Great Italian Recipes

  • Total Time:
  • Servings: 4

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  • Four 3-inch-thick slices of peasant bread
  • Extra-virgin olive oil, for brushing
  • 2 large garlic cloves, peeled
  • Maldon salt or other flaky sea salt

How to make this recipe

  1. Light a grill. Generously brush the bread on both sides with olive oil. Grill over moderate heat until crisp and lightly charred, about 2 minutes per side. Rub both sides with the garlic cloves, season with salt and serve right away.

Contributed By Published March 2009

463231 recipes/giant-grilled-hunks-of-bread 2013-12-06T23:27:54+00:00 Matt Molina fall|spring|summer|grilling-barbecuing|barbecue-cookout|italian|breads-rolls-and-muffins|side-dishes|4|basic-easy|fast|vegetarian march-2009,Matt Molina,Nancy Silverton,Pizzeria Mozza,Joe Marcos,grilled bread,antipasti recipes,giant-grilled-hunks-of-bread 463231

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