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Garlic Bread BaguetteGarlic bread on the BBQ is great way to use up what’s left of a French baguette at the end of the day and if you really want to go to town then try slapping on some of my barbecue Camembert for a real treat. Sometimes I do my garlic bread high over the coals whilst everything is settling down because it is really such a great appetizer but equally, if you're going to do it with the Camembert then it cooks well as the coals are dying down. Dependent on where you are in the world it can take all sorts of shapes and forms. In Italy it is served as a white pizza, in France as a baguette and what a great way it is of using up a bit of stale baguette at the end of the day. 
Like many others, this recipe originates from my many trips to Le Mans, France, so it’s tried and tested and always forms part of the weekends menu. The ingredients couldn’t be simpler so let’s get cracking. Ingredients:-
Method:- In a heat proof pot, warm the butter gently so that it is soft and take care not to melt it. TIP - Soften half the butter first then if you do accidentally melt it (as I do regularly!) you can use the heat in the melted butter to soften the other half of the butter away from any other heat. Peel the garlic, finely chop it and mix it into the butter. Slice the bread at half inch intervals taking care to leave each slice attached to the next at the bottom and then paste the garlic butter mix into your incisions.
Wrap the whole thing in foil and toast gently over medium heat for about 15 – 20 minutes turning regularly and you’ll have crisp on the outside and a wonderful garlic aroma on the inside. Do remember to turn regularly because despite the protection of the aluminum foil it is still quite easy to burn your bread. Related Pages:-
How To Peel Garlic Return to Home Page from Garlic Bread Baguette On The BBQ
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