1 Stick unsalted butter; room
-temperature
3 Cloves (large) garlic;
-pressed
1 ts Ground pepper
1 ts Fresh lemon juice
16 sl (1-inch thick) French bread
-or sourdough baguette
1/3 c Olive oil
Mix first 4 ingredients in small bowl. Season with salt. (Can be made
ahead. Cover and refrigerate 2 days or freeze 1 month. Bring to room
temperature before using.) Prepare barbecue (medium-high heat). Lightly
brush both sides of bread with oil. Grill until slightly crip and light
brown, about 2 minutes per side. Spread both sides of bread with garlic
butter.
HARTMANS@IX.NETCOM.COM
(JACK AND KAY HARTMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
