You really can grill anything. Anything. We’ve been experimenting with some different stuff on the grill: artichokes, zucchini, desserts, fruit, bread. Yep, bread. Basically, think of the grill as a giant toaster, and you get the idea. These are a pretty easy and tasty appetizer. I like the smear of goat cheese on these toasts, but it’s totally just for added fun. If you don’t have smoked sea salt, substitute a nice coarse grain sea salt or Fleur de sel.
This recipe makes one toast per person. Multiply it out by how many people you have over for dinner.
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- 1 tablespoon olive oil
- 1/4 of a medium shallot, finely chopped
- 1/2 teaspoon fresh thyme
- a couple turns of the pepper grinder of black pepper
- 1/8 teaspoon Alder smoked sea salt
- dash white wine vinegar
- 1 slice sourdough bread
- goat cheese (optional)
- Mix first 6 ingredients (olive oil through vinegar) in a small oven proof bowl.
- Preheat grill on low heat. Place the bowl of sauce on the grill to start to mellow the shallots and allow the flavors to meld.
- Place the bread on the grill, and toast until nice grill marks appear and the toast turns golden brown. Flip toast over and brush toasted side with heated oil mixture. Continue grilling bread on low heat until second side is toasty and golden. Serve immediately with a smear of goat cheese if desired.