By now your herb garden is abundantly giving back or you are finding a profusion of fresh herbs at the market. Sweet basil leaves are large and pungent, oregano is lush and rosemary is highly aromatic. If you're like me, you are scrambling to take advantage of all this flavor. Nikki recently shared a recipe with me for Grilled Bread with Rosemary-Honey Drizzle from Vegetarian Times. I've had it three times in the last two weeks as it makes a simple and delicious accompaniment to a variety of dishes! And...you can use the grill! Enjoy!
Grilled Bread with Rosemary-Honey Drizzle
8 slices crusty artisan bread, such as ciabatta sliced 1/2 to 3/4-inch thick
3 Tbs. olive oil
coarse sea salt for sprinkling
3 Tbs. honey
2 tsp. fresh rosemary leaves, finely chopped
1/4 tsp. sherry vinegar
1) Preheat gas grill to medium. 2) Brush bread slices on both sides with oil and sprinkle lightly with salt. Grill bread, covered, 2 to 4 minutes per side or until golden brown on both sides. 3) Meanwhile, warm honey, rosemary and vinegar in a small saucepan over medium-low heat 4 to 5 minutes. Drizzle warm honey mixture over warm grilled bread. Serve immediately. Serves 8.
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