(violins & cellos in the air… Masterpiece theatre sets the stage…)
Crusty, charred Lines of Black
Gentle crumb singed Golden. Soft.
Day old. Resuscitated.
Screetch!!!Stop! We’re not really going to torture you with our bad food poetry. We’ll let our poetic verse lay in what you see before you, and leave the real deal to those skilled in pen and word. But we have to admit that it is hard not to be inspired when grilled bread is your muse.
It is such heavenly, yet simple and rustic fare. Taking a beautiful crusty loaf of bread, say a ciabatta or any other spongy-crusty loaf, slicing it thick, then brushed and grilled to consummate perfection.
There is the alluring play in textures between the charred, crunchy crust, the slightly crisped, golden crumb surface, and the soft, chewing interior crumb. And that is just the bread.
Don’t forget about the infinite topping possibilities… Herbed butters, simple sea salt and fresh cracked black pepper, grated parmesan, roasted peppers, halved sun gold tomatoes with balsamic, tuna and capers… what ever your appetite desires.
One can even dessert-ify the grilled bread by spreading chocolate, or bananas and caramel or any other creative personal pleasure. Simply put, we love grilled bread. The glory of grilled bread is that versatile.
Or, you can eat it alone, warm off the grill, and dirty yourself with fragrant charred crumbs. Now that alone is an ode to good eating.
What’s your favorite way to have grilled bread?
-Todd and Diane
Yield: 1 loaf sliced
Total Time: 10 minutes
Recipe? There is really no need for a recipe, but here's one for the hell of it. Find a really good bread, something crusty and with a nice spongy crumb. Keep in mind that the crust will get crispy, so it is nice to have one that has a decent diameter, so there is a good crust to crumb ratio.