Grilled Organic Whole Wheat Bread with Garlic- and Rosemary-Infused Oil

posted: 06/30/10


  • 4 garlic cloves, crushed
  • 4 sprigs fresh rosemary, chopped (about 1 tablespoon)
  • 3/4 tsp. coarse sea salt
  • 1 500-ml bottle extra virgin olive oil
  • 1 pound loaf organic wheat bread


  1. Using a mortar and pestle, finely crush the garlic, rosemary and salt together to form a coarse puree. Pour the oil into a small saucepan, add the garlic mixture to the oil and stir over medium-low heat just until the oil is barely warm, about 5 minutes.
  2. Prepare the barbecue for medium-high heat. Using a serrated knife, cut the loaf of bread into 3/4 inch-thick slices. Generously spoon the infused oil over both sides of the bread slices.
  3. Grill the bread until golden brown, about 2 minutes per side. Transfer the grilled bread to a platter and serve. Pour any remaining infused oil mixture back into the original olive oil bottle to keep for another day.
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