When I made a big ole batch of smoked NOLA shrimp the other day I knew I needed something for sopping up that delicious, spicy, rich sauce left at the bottom of the plate. Grilled garlic parsley cheese bread to the rescue! The bread gets delightfully crunchy on the grill. The cheesy topping has hints of garlic with fresh parsley. On both sides of the bread! Yes! Double the flavor! I love garlic bread. But garlic bread with the topping on both sides? Crazy good!
You do have to keep an eye on your grilled garlic parsley cheese bread. Well, at least while you’re grilling it. Maybe after, too, in case someone wants to steal one of your pieces. As the butter melts, it may drip down into your grill and case a little flame up. If that happens (and it probably will), just temporarily move the bread away from the flame using some tongs. Wait for the fire to die back down, then move the bread back over the direct heat. No problem.
Also try my easy grilled chimichurri bread.
Grilled Garlic Parsley Cheese Bread
- 1 loaf French bread
- 1 1/2 sticks unsalted butter softened
- 4 cloves garlic minced
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons fresh parsley finely chopped
- kosher salt
- freshly ground black pepper
- Fire up your grill for direct and indirect cooking.
- Cut the bread into 1/2" thick slices.
- Place softened butter, garlic, cheese, parsley and salt in a bowl and mash with a fork to combine.
- Slather the butter mixture onto both sides of the bread and transfer to the grill over direct heat. Grill 1-3 minutes per side until lightly toasted and crispy. Watch out for flare-ups as the butter melts. If you get a flare-up, move the bread to indirect heat until the fire dies down.
- Serve immediately.