Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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.
HARTMANS@...
(JACK AND KAY HARTMAN)
REC.FOOD.RECIPES
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