Best Rosemary Grilled Bread Recipes

GRILLED ROASTED GARLIC-ROSEMARY BREAD

Steps:

• Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
• Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
• Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

MONTE CRISTO FRITTATA, GRILLED PINEAPPLE SPEARS WITH CRYSTALLIZED GINGER AND PUMPERNICKEL BREAD WITH HONEY-ROSEMARY RICOTTA

Steps:

• Heat oven to 375 degrees F.
• Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium to medium-high heat. Add the ham and turkey and cook 3 to 4 minutes, add scallions and cook 1 to 2 minutes more. Beat eggs with milk or half-and-half, hot sauce, salt and pepper. Pour over the meats and scallions and cook the eggs a few minutes, lifting to settle. Transfer to oven.
• While turkey and ham are heating through, heat a second nonstick skillet with 1 tablespoon oil and 2 tablespoons butter over medium heat. Add potatoes and grated onion and cook 7 to 8 minutes. Season the hash browns with salt and pepper. Turn and press the potatoes down to brown and crisp.
• Grate Emmentaler cheese.
• Remove frittata from oven after 5 to 6 minutes, once eggs have set on top but are still a bit soft at the center. Cover the frittata with cheese and bake 5 to 6 minutes more until golden on top. Let stand a few minutes before cutting in wedges to serve.
• Preheat grill to medium-high heat.
• Once preheated, place pineapple spears on the grill and mark on all sides. Remove and garnish with crystallized ginger.
• Switch broiler on and lightly toast bread on each side. Stir ricotta with lots of coarse black pepper, rosemary and honey. Top the toast with heavy dollops of ricotta to pass at table.
• Serve wedges of frittata with potatoes and pineapple spears alongside.

GRILLED BRATWURST WITH ROSEMARY-LEMON CANNELLINI BEANS AND GRILLED BREAD

Steps:

• Preheat one side of a charcoal or gas grill over medium heat and leave the other side off.
• Set a small (1 1/2-quart) saucepan on the direct heat (hot) side of the grill. Add 2 tablespoons oil and heat about 1 minute. Add the onion and season with a pinch of salt. Cook the onion until they softened and begin to brown, about 5 minutes. Stir in the minced garlic, rosemary and chile paste and cook until very fragrant, about 1 minute.
• Stir in the beans, season with salt, and pour in the broth and lemon juice. Allow the mixture to come to a bare simmer, then move it to the indirect heat (cool) side of the grill. Cook the beans over indirect heat, stirring occasionally, until the broth is reduced to 1/4 to 1/3 cup, about 20 minutes.
• Lightly grease the bratwurst with 1 tablespoon olive oil. Place the sausages on the direct heat side of the grill and cook until deep grill marks appear on both sides, 2 to 3 minutes per side. Move the sausages over to the indirect heat side of the grill. (It's okay if the beans need to move closer to the direct heat side, just stir more often and remove once the broth is reduced.) Continue grilling the sausages over indirect heat until cooked through, 12 to 14 minutes. Remove the sausages from the grill and let rest about 5 minutes.
• Lightly brush both sides of the bread with the remaining 2 tablespoons olive oil. Grill the bread over direct heat until crispy and charred in spots, 1 to 2 minutes per side. Remove and immediately rub with the whole garlic clove and season with salt.
• When the beans have finished cooking, stir in the lemon zest, parsley and salt to taste. Transfer to a serving bowl and garnish with a drizzle of olive oil and Parmesan. Top the beans with the grilled sausage and grilled bread. Serve immediately.

SEAFOOD BOIL & GRILLED ROSEMARY BREAD WITH OLIVE OILS FROM SPAIN

Steps:

• Instructions
• First, prepare the summer herb vinaigrette. Combine the shallot, garlic, fresh herbs, and red chili flakes in the bowl of a food processor, and pulse until finely chopped. Add the red wine vinegar and season with sea salt and pepper. With the food processor running on low, pour in the Extra Virgin Olive Oil from Spain in a slow and steady stream until the oil is incorporated and the vinaigrette is smooth and beautiful. Chill in the fridge while you crack on with the seafood boil.
• Combine the potatoes, onions, and garlic in a very large stockpot. Pour in the wine and 4 cups of water, then add the Old Bay, sea salt, thyme, bay leaf, and sausage. Bring the mixture to a boil over medium-high heat, cover, and cook for 15 minutes.
• Add a layer of corn, then the lobsters, then the clams and mussels. Cover and cook until the lobsters have turned bright red and the clams have opened, about 15 minutes. When there are 5 minutes of cooking time remaining, add the shrimp to the top of the seafood mixture. Using a large colander, carefully drain the liquid from the pot, reserving the broth.
• While the seafood boil is cooking away, heat a grill (or grill pan) over medium heat. Brush both sides of the bread slices with Extra Virgin Olive Oil from Spain, then sprinkle over the rosemary, sea salt, and pepper. Grill until toasted with beautiful grill marks on each side, about 5 minutes.
• Pour the seafood, potatoes, and corn onto a large picnic table covered with newspaper (or the paper of your choice). Spoon over a few tablespoons of the summer herb vinaigrette, then drizzle over an extra hit of Olive Oil from Spain. Serve with remaining vinaigrette, lemons, the reserved broth, and that incredible grilled bread.
• This recipe created by Dennis Prescott is in partnership with Olive Oils from Spain.

ROSEMARY GRILLED BREAD

Steps:

• Cut the bread into about 12 slices, about 3/4 of an inch thick.
• Lightly coat both sides of the bread with olive oil.
• To your liking sprinkle sea salt, pepper and rosemary on one side of the bread slices. Lightly press down on the spices to help them stick, then flip the slices over and sprinkle the spices on the other side.
• Grill over medium high heat about 5 minutes on each side, until the bread is toasty and light grill marks appear.
• This bread is excellent for bruschetta or dips or just to eat plain! So good! :).