Steven Raichlen's Barbecue! Bible


Grilled Garlic Bread Fingers

Recipe from from Steven Raichlen's The Barbecue! Bible

These slender bread strips—nice and garlicky—make a perfect munchie while you’re waiting for more substantial fare to cook. Cutting the bread into fingers maximizes the surface area, ensuring even crusting and browning on all sides.


  • Yield: Makes 16 pieces
  • Method: Direct Grilling
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  • 1 loaf French bread (about 20 to 24 inches long)
  • 1/2 cup extra-virgin olive oil or melted unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon grated lemon zest
  • 1/4 cup minced fresh flat-leaf parsley
  • Salt and freshly ground black pepper

Step 1: Cut the loaf crosswise into 4 equal pieces. Then cut each piece lengthwise into 4 equal pieces to make 16 “fingers,” each 5 to 6 inches long.

Step 2: Heat the olive oil in a small saucepan over medium-low heat. Add the garlic, lemon zest, and parsley and simmer until the garlic just begins to brown, 3 to 5 minutes. Remove the garlic oil from the heat and season with salt and pepper to taste.

Step 3: Set up the grill for direct griling and preheat to medium-high.

Step 4: When ready to cook, generously brush the bread fingers all over with the garlic oil. Starting crust side down, arrange the fingers on the hot grate and grill, turning with tongs, until nicely browned, 2 to 4 minutes per side. Don’t take your eyes off the grill for a second; grilled bread burns very easily.

Step 5: Transfer the grilled bread to a bread basket and serve at once.

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