Name: Grilled Bread
Total time: 25 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; ½ teaspoon table salt; ¼ teaspoon pepper; 6 (¾-inch-thick) slices rustic sourdough bread; 1 garlic clove , peeled (optional)

Why This Recipe Works

We set out to develop a quick and easy method for grilling bread that would result in something complex and delicious—a perfect side dish or vessel for myriad dips and spreads. First, we turned to sourdough for its chewy, moist interior and sturdy crumb structure. We found that brushing the bread slices with a light vinaigrette (rather than simply brushing it with oil or grilling it dry) added moisture while also boosting the savory and tangy complexity of the sourdough. The moisture from the vinaigrette enabled our bread slices to withstand the heat of the grill for longer than unbrushed or dry bread could, which allowed the heat and smokiness of the grill to more fully permeate and transform the slices.

Before You Begin

We prefer to use sourdough bread here for its inherent moisture and chew, but you can use other styles of rustic bread.

Instructions

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.

for the bread

While grill is heating, whisk 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, ½ teaspoon table salt, and ¼ teaspoon pepper together in small bowl. Brush 6 (¾-inch-thick) slices rustic sourdough bread evenly on both sides with oil-vinegar mixture (use entire mixture). (Bread slices can be brushed with oil mixture up to 15 minutes before grilling.)

Clean and oil cooking grate. Place bread on grill and cook, uncovered, until bread is spottily charred and crisp on both sides, 2 to 3 minutes, flipping slices about every minute and repositioning as needed for even cooking. Transfer grilled bread to cutting board. Lightly rub 1 side of each bread slice with 1 peeled garlic clove (if using). Serve.