Yield: 8 Servings
|1 \N||Stick unsalted butter; room temperature|
|3 \N||Cloves (large) garlic; pressed|
|1 teaspoon||Ground pepper|
|1 teaspoon||Fresh lemon juice|
|16 slices||(1-inch thick) French bread or sourdough baguette|
|⅓ cup||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.
(JACK AND KAY HARTMAN)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .