Sometimes when you are grilling, you need a little snack to help you and your guests along while they wait for the main dish. Lately I have been making grilled bread to serve with dishes, or as orderves. This usually consists of a unsliced thick country bread or Italian bread such as Ciabatta, cut in half and oiled. You then grill it and add whatever toppings you want to it.

I try to not just use any oil, but an infused one where the flavors will enhance the bread. One of my favorites is my Garlic and Rosemary infused olive oils that I spoke of earlier this week.

• Garlic & Rosemary infused olive oil (click link for recipe).
• 1 loaf country bread (unsliced) or Italian such as Ciabatta.
• Salt and pepper.
• Fresh grated Parmesan cheese.

Preheat your grill to high.

Cut the loaf in half, lengthwise. Using a sauce brush, liberally brush the oil (and any pieces of garlic and rosemary in the oil) all over the cut side of the bread. Salt and pepper to taste.

Place the crust side of the bread on the grill and cook about a minute until toasty. Flip and grill the other side about another minute until toasted. Watch for flare-ups as the olive oil drips.

Remove from grill and sprinkle with the cheese. Add a few drops of the oil over the bread for extra flavor (omit any garlic or rosemary pieces). Cut into serving size pieces.

You can top this bread with many different things. Ham, tomato, herbs, different cheeses, etc. are all fine toppings.