Grilled Bread with Rosemary-Honey Drizzle
I saw this recipe in the September 2012 Vegetarian Times and made it that very night with crusty bread I had just picked up to go with soup.
I wasn't grilling out, so didn't grill this bread - I heated it in the oven instead. But I think it would taste great grilled!
I made the rosemary-honey drizzle by warming honey, rosemary, lemon zest, and sherry vinegar over low heat for 5 minutes.
I toasted the sliced bread on 400* for about 4 minutes that I had spritzed with olive oil and sprinkled with a touch of Kosher salt.
I split the rosemary-honey drizzle into four little cups to serve each of us with dinner.
It was absolutely delicious!
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