Best Grilled Bread With Zesty Lime Butter Recipes

Zesty Grilled Corn on the Cob image

Provided by Sandra Lee

Time 17m

Yield 8 ears

Number Of Ingredients 8

2 tablespoons canola oil
Kosher salt and freshly ground black pepper
8 ears corn, fresh or frozen and thawed
1 stick unsalted butter, softened
1/4 cup mayonnaise
1/2 teaspoon onion powder
1 lime, zested
Lime wedges, for serving

Steps:

Heat a grill or grill pan over medium heat.
In a small bowl, combine the canola oil, salt and pepper, to taste.
When the grill is hot, brush the corn with the seasoned oil. Grill on all sides until the corn is charred and tender, about 12 minutes. (Reserve 2 ears for Round 2 Recipe Corn Salsa.)
While the corn is grilling, in a bowl combine the butter, mayonnaise, onion powder, and lime zest.
When the corn is cooked, generously brush on the flavored butter and serve with a wedge of lime.

Grilled Herb Garlic Bread image

Yield Makes 8 servings

Number Of Ingredients 5

2 sticks (1 cup) unsalted butter, cut into pieces
4 garlic cloves, minced
1 tablespoon kosher salt
1/2 cup finely chopped fresh flat-leaf parsley
2 large round loaves of crusty bread, halved horizontally

Steps:

Prepare grill for cooking.
Heat butter with garlic and salt over moderate heat, stirring, until melted. Transfer to a bowl and cool. Stir in parsley and pepper to taste.
Brush cut sides of bread with half of garlic butter. Grill bread, cut sides down, 5 to 6 inches over glowing coals 2 minutes. Turn bread over and brush with remaining garlic butter. Grill until golden brown, 2 to 3 minutes more.

Grilled Garlic Bread with Herb Butter image

Provided by Martha Stewart

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 5

4 cloves garlic
Kosher salt and freshly ground pepper
1 stick unsalted butter, room temperature
1/4 cup chopped flat-leaf parsley
1 loaf French bread or ciabatta, cut in half horizontally

Steps:

Finely mince garlic; season with salt. Place the flat side of a knife blade on top of garlic and press down firmly to mash into a paste. In a small bowl, combine garlic paste, butter, and parsley. Season with salt and pepper.
Preheat grill to medium-high. Grill cut sides of bread, rotating once to make hatch marks, until lightly charred and toasted, 1 to 2 minutes. Brush grilled sides with herb butter; serve immediately.

Grilled Roasted Garlic-Rosemary Bread image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 7

10 large cloves garlic, peeled but left whole
1 fresh rosemary sprig, 6 inches long
1/4 cup extra-virgin olive oil
1 stick unsalted butter, at room temperature
Salt and pepper
2 baguettes (not sourdough), 1/2 pound each
1/4 cup freshly grated Parmesan, optional

Steps:

Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.