Adapted from a recipe from “BBQ USA,” by Steven Raichlen. Serves 4 to 6.
Ingredients
10 tablespoons (1 1/4sticks) butter
1/2 teaspoon salt
4-6 cloves garlic, finely chopped
4-6 tablespoons finely chopped flat-leaf parsley
1 loaf supermarket sourdough, Italian or French bread
Directions
Light the grill.
Melt the butter in a saucepan over medium heat. Add salt, garlic and parsley and cook for a few minutes — until the garlic is fragrant but not browning. Remove pan from heat.
Cut bread on the diagonal into half-inch slices. Brush both sides of the bread slices with the garlic-parsley mixture.
Set up your grill for direct grilling using a two-zone fire, meaning the coals are piled up close to the grate on one side of the grill and slope down so that at the opposite side of the grill, the coals are not close to the grate. If you are using a gas grill, just preheat one burner to medium and one to medium-high.
Brush the grill grate with a cooking oil (grapeseed, vegetable, canola, olive, etc.). Place buttered bread slices over the hottest part of the grill and toast until golden brown, between 1 and 3 minutes per side. Move bread to cooler part of the grill if it is cooking too fast on the hot side. Place bread slices in a basket and serve.
