Grilled Bread with Rosemary-Honey Drizzle

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!

Double click to print as a 5x7 recipe card.

 

Enjoy!