Food Network: Grilled Roasted Garlic-Rosemary Bread

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Grilled Roasted Garlic-Rosemary Bread
Recipe courtesy Michael Chiarello, 2007

Ingredients
10 large cloves garlic, peeled but left whole
1 fresh rosemary sprig, 6 inches long
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter, at room temperature
Salt and pepper
2 baguettes (not sourdough), 1/2 pound each
1/4 cup freshly grated Parmesan, optional

Directions
Put the garlic, rosemary, and olive oil in a small
skillet and heat slowly until the oil just begins to simmer. Turn the cloves over

in the oil and saute for 10 minutes longer. Remove from the flame and let cool for
15 minutes.

Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste
with a knife or mortar and pestle. Take the leaves off the rosemary sprig and
finely mince them. In a bowl, combine the garlic paste, minced rosemary, and
butter and stir until smooth. Season with salt and pepper.

Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned
butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with
the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook
over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut
into 2-inch-wide slices and serve immediately.