Thomas Keller grills bread to make it crisp and smoky before topping it with garlic-and-parsley-spiked oil. He serves it family-style—his favorite way to eat—with grilled chicken and stuffed tomatoes.
Delicious, Quick Side Dishes
1 medium ciabatta or baguette, split lengthwise
1/2 cup extra-virgin olive oil
3 garlic cloves, minced
1/2 cup chopped flat-leaf parsley
Coarse sea salt
How to Make It
Light a grill. Grill the bread over a medium-hot fire for about 5 minutes, turning occasionally, until toasted. In a small bowl, combine the oil, garlic and parsley. Spoon the mixture on the cut sides of the bread, spreading it to the edges. Sprinkle with salt and cut into large pieces. Serve right away.
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