Whether you’re wondering how to grill bread, are on the lookout for a flavorful appetizer for your next get-together or simply want to find something new to do with your leftover bread, this delicious recipe is sure to satisfy.
Chop the tomatoes and basil leaves. Combine with olive oil, salt and pepper in a small bowl. Reserve.
For the Grilled Bread
For Gas Grill: Heat grill to medium. Turn off half of the burners to create an indirect and direct heat zone to control the cooking.For Charcoal: Heat the coals of the grill. Place them on one side of the barbecue, to have a zone of direct heat and another of indirect for control of cooking.
Cut the loaf of bread into thick slices. Brush the bread slices with olive oil on both sides.
Place the bread slices on the direct heat side of the grill and grill until crunchy and golden on both sides (about 2 to 4 minutes per side). If the grill is getting too hot, you can move them to the indirect heat side of the BBQ to avoid burning the bread.
Remove the bread slices from the grill.
Serve the bread with the bruschetta topping or your favorite spread and enjoy! You can also make sandwiches with the grilled bread if desired.
Notes
Bread types. This tutorial will work with most types of bread. Depending on the thickness, it may take more or less time to grill. Thicker bread slices will be more forgiving on the grill than thin slices, which can burn and dry out more easily.
Room temperature storage: Store any leftover bread at room temperature in an airtight container once cooled. It should be eaten within 1 to 2 days.
Freezer storage: You can also freeze the leftover bread for longer storage. Wrap the cooled slices with plastic wrap and transfer to a freezer bag. Label the bag with the date and store in the freezer for up to 3 months. They can be thawed at room temperature or pop them directly in the toaster.