Grilled bread is just so good. Serve it on the side, chop it into croutons (for Lemony Caesar Salad with Grilled Croutons), or use it as a base for a special toast. Grill as many slices as you need.

Serves 4 (or however many you like, increase as needed)

  • 4 large, oval slices peasant bread (cut about ¾-inch thick) or any favorite rustic bread
  • Extra-virgin olive oil
  • Kosher salt
  • 1 large garlic clove, cut in half (optional)

1. Prepare a medium-hot gas or charcoal fire.

2. Arrange the bread slices on a sheet tray and brush them generously on both sides with plenty of olive oil. Sprinkle with kosher salt.

3. Put the bread slices on the grill and cover (but don’t go anywhere). Using tongs, check the bottom side after 1 minute (2 at most). If you like, shift the slices 90 degrees to get cross-hatch grill marks. Continue grilling until bottom side is lightly golden and marked (no more than another minute or so, depending on your fire).

4. Flip the slices over and grill on the (new) bottom side for 1 to 2 minutes more. Remove from the grill and arrange on a serving board.