IN Great Taste by Yvette Zuniga Jemison
enliven grilled bread, but why stop there? All of these toppings are incredible when spread on grilled vegetable planks, burgers and steak. It’s a versatile way to turn up the flavor on your backyard grilling. With a little weekend prep you can enjoy all of these flavors for your weeknight grilling or your next backyard get-together.
Grilled Bread Servings: 8-10 1 loaf country style bread, sliced into 1/2-inch slices ¼ cup olive oil 2 cloves garlic
1. Lightly brush bread slices on both sides with olive oil. 2. On an outdoor grill or grill pan on mediumhigh heat, grill bread until grill marks appear, about 1 minute on each side. 3. Cut a clove of garlic in half and rub on the top surface of each grilled slice of bread. Transfer to serving dish.
Chimichurri Dipping Sauce Servings: 1 ½ cups
Cookout-Friendly Appetizers
Up your snack game while you’re heating up the grill
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2 garlic cloves 1 teaspoon kosher salt 2 cups packed parsley leaves and tender stems 2/3 cup olive oil 2 Tablespoons red wine vinegar
ITS GRILLING SEASON and you know the routine. You light up the grill and instantly everyone begins to make a few sweeping passes to see if dinner is
2 Tablespoon lemon juice
ready. Your best defense, when everyone is hungry, is to keep a few make-ahead items on hand that can transform grilled bread into the easiest appetizer while the grill heats up for the main course. Grilling bread takes minutes, and if you happen to make it garlicky it’s hard to resist. A few simple toppings like chimichurri, charred red pepper dipping sauce and herbed goat cheese are easily prepared and store well for days when chilled. These refreshing flavors
zest from one lemon
Inside Northside
1 teaspoon dried oregano ¼ teaspoon red pepper flakes
1. In the bowl of a food processor, pulse garlic and salt until minced. Add parsley, olive oil, vinegar, lemon juice, oregano and red pepper flakes. Pulse until finely chopped and well blended. 2. Stir in lemon zest and serve with grilled bread. Pour into an airtight container and store in a refrigerator up to 1 week.
