I am not a baker. That’s why I have a bread machine. I’m lucky even still to get something that resembles a loaf of bread. And I’m really lucky (and happy) if I get a loaf that tastes as fantastic as this Italian herb bread. The aroma from this bread as it bakes is insane. If I could bottle it I would put it into air fresheners. Herbs are throughout the bread so there’s no chance you take a bite and don’t get all that deliciousness.
I wouldn’t change a thing about this bread machine Italian herb bread. Well, that’s sort of true. I sometimes sneak in a pinch or two or three of red pepper flake. Just enough for a bit of spiciness but not so much that the bread is ‘hot’. But trust me, the bread is fantastic just as it is.
I made a big batch of super-tasty roasted tomato soup the other day. I think it’s pretty much law that you must have a grilled cheese sandwich with a bowl of tomato soup. But, if you know me, I had to do things just a bit different. So, I decided to make pimento cheese. I’ve made pimento cheese grilled cheese sandwiches before, and I loved them, so to change things up I made pimento cheese bread sticks. I just took a great creamy pimento cheese mixture and spread it over toasted ciabatta bread. Under the broiler for a bit and then… fantasticness!
On the off-chance that you have some leftover pimento cheese spread, I cannot recommend enough just how great it can be on grilled burgers or hot dogs.
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.
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!
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.