Serves: 4
Total Calories: 221

8 slices bread, Italian (preferably unsalted Tuscan bread), cut 1/2 inch thick
1 to 2 clove garlic, cut in half
2 to 3 tablespoons olive oil, the best cold-pressed extra-virgin you can find, preferably Tuscan
salt, coarse (kosher or sea)
black pepper, freshly ground

1. Preheat the grill to medium-high.

2. When ready to cook, throw a cupful of unsoaked wood chips on the coals (if using). Arrange the bread slices on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes per side, rotating the slices 60 degrees after 30 seconds or so to create an attractive crosshatch of grill marks. Transfer the bread slices to the cool edge of the grill or warming rack and let cool for 1 minute. This prevents steam from forming on the platter under the bread, which would make the slices soggy.

3. Rub the top of each bread slice generously with cut garlic. Drizzle with oil and sprinkle heavily with salt and pepper. Serve immediately.

Serves 4 to 8

Nutritional Facts:

Serves: 4
Total Calories: 221
Calories from Fat: 80

More Recipes from the The Barbecue Bible Cookbook:
Bruce Frankel's Grilled Bread
Catalan Tomato Bread / Pa Amb Tomaquet
Grilled Bread With Garlic Cilantro Butter
Grilled Focaccia
Grilled Garlic Bread Fingers
Grilled Pita Chips
Jamaican Fry Bread / Festivals
Papadoms Cooked Over The Coals
Tandoori-Baked Flat Breads / Naan
Tuscan Grilled Garlic Bread / Bruschetta