Grilled Bread With Roasted Garlic Mushroom Salad Recipes

ROASTED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
• To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
• Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
• Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.

ROASTED GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of garlic heads so the tip of each clove is exposed. Place garlic on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes.
• Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet.
• Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
• Broil bread until toasted, about 5 minutes.

GARLIC BREAD SALAD

Steps:

• Cut baguette lengthwise in half; cut each half into two pieces. In a small bowl, combine the butter, tomatoes, pesto and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until golden brown. Cool slightly. Meanwhile, toss romaine and salad dressing; divide among bread slices. Sprinkle with Parmesan cheese. Serve immediately.

SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
• Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
• Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
• Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
• Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
• Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
• Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
• Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
• Enjoy!

GRILLED BREAD WITH ROASTED GARLIC & MUSHROOM SALAD

Steps:

• Roast Garlic Place garlic on tin foil.
• Sprinkle garlic heads with oil, close foil and bake at 400 degrees for 45 minutes Mushroom Salad Cut bread into 1/2" slices.
• Toast or grill.
• Squeeze garlic out of skins and mash.
• Spread the roasted garlic on the toasted bread.
• Heat the olive oil in a pan on high.
• Add mushrooms and saute until golden and tender.
• Stir in parsley, salt and pepper.
• Take off heat and add balsamic vinegar.
• Place the arugula on serving plates, top with the toast, scatter the mushrooms over top and sprinkle with remaining olive oil.
• Season to taste and serve warm.
• Cooking time includes roasting garlic--.

GRILLED BREAD SALAD

Steps:

• With MINIMAL Effort:
• Before grilling rub the bread, with a cut clove of garlic and/or brush it with some olive oil and a sprinkle of salt.
• Add to the salad 1/4 cup chopped olives, 1 tablespoon capers, and/or 2 minced anchovy fillets.
• For a one-dish meal, grill or broil some shrimp or boneless chicken alongside the bread, then add the chunks to the salad. Or add some leftover or canned tuna (the Italian kind, packed in olive oil) to the mix.
• Start a gas or charcoal grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source. Cut the bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes.
• While the bread cools, mix together the next five ingredients in a large bowl. Mash the tomatoes with the back of a fork to release all of their juices. Season to taste with salt and pepper to taste. Cut the bread into 1/2- to 1-inch cubes (no larger) and toss it with the dressing.
• Let the bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then. The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state. When it's ready, stir in the herb and serve.
• With MINIMAL Effort:
• Bread salad is a way of making good use of stale bread. The bread is softened, usually with water, olive oil, lemon juice, or a combination, then tossed with tomatoes and a variety of seasonings. Like many old-fashioned preparations created as a way to salvage food before it goes bad (count pickles and jam among these), bread salad has an appeal of its own. This is especially true in the summer, when good tomatoes are plentiful and may lead to the rather unusual problem of waiting around for bread to become stale.
• Or, of course, making it stale. I'd always solved this problem by drying bread in the oven until I realized that using the grill or broiler would not only dry the bread more quickly but, by charring the edges slightly, add another dimension of flavor to the salad. This procedure is really the same as making toast--exposing the bread to direct heat (rather than the indirect heat of the oven) to brown it as well as dry it. There's another benefit to grilling the bread in order to dry it out: The added flavor makes it possible to strip the salad to its bare minimum.
• This is a substantial salad, but it's still a side dish unless you're in the mood for a very light meal. Because it's juicy, almost saucy, and pleasantly acidic, this salad makes a nice accompaniment to simple grilled meat or poultry, and has a special affinity for dark fish such as tuna and swordfish.
• The only tricks here involve timing. You must watch the bread carefully as you grill or broil it; a slight char is good, but it's a short step from there to burned bread. And the time you allow the bread to soften after tossing it with the seasonings varies some; keep tasting until the texture pleases you. If your tomatoes are on the dry side, you might add a little extra liquid, in the form of more olive oil and lemon juice, or a light sprinkling of water.

GRILLED ROASTED GARLIC-ROSEMARY BREAD

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.

GRILLED GARLIC BREAD

Steps:

• Preheat grill. Combine the garlic and butter in a small bowl and season with salt and pepper to taste. Spread 1 tablespoon of butter on one side of each slice of bread. Grill butterside down until lightly golden. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.

ROASTED GARLIC MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
• Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
• Serve immediately or keep at room temperature until ready to serve.

ROASTED MUSHROOMS WITH GARLIC

Steps:

• Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
• In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
• Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.

GRILLED BREAD

Steps:

• Mix oil and vinegar in cup:brush over cut surfaces of bread.
• Season lightly with salt and pepper.
• Grill bread cut side down, on an uncovered grill, until lightly toasted.

UNBELIEVABLE GRILLED GARLIC BREAD

Steps:

• Preheat grill for medium heat.
• In a medium bowl, mix the mayonnaise, garlic, and Parmesan cheese. In a saucepan over medium-low heat, mix the Cheddar cheese, half-and-half, and paprika. Stir constantly until melted and smooth. Pour into the bowl with mayonnaise mixture, stirring until well blended.
• Place the French bread on the grill cut side down, and let it toast for a few minutes. Remove from the grill, and spread the cheese mixture on each side. Place the halves back together, and wrap the loaf in aluminum foil. Return to the grill for about 15 minutes, turning occasionally, until the loaf is heated through and the cheese mixture is hot.

GRILLED GARLIC BREAD

Steps:

• Preheat a grill or broiler. When it is hot, grill the slices of bread, turning them once until they are lightly toasted and striped with grill marks.
• Rub each slice of toast with garlic on one side. Place the olive oil in a dish and brush each slice with oil on the garlic side. Serve at once.

GRILLED BREAD SALAD

Steps:

• Heat gas or charcoal grill. In large bowl, mix cucumber, bell peppers, onion, olives, basil and dressing. Set aside.
• Rub both sides of each slice of bread with cut side of garlic clove; brush both sides of each with oil. Discard garlic.
• Place bread slices on grill over medium heat. Cook 4 to 6 minutes, turning once, until golden brown. Remove bread from grill. Cut into 1/2-inch cubes.
• Add greens, spinach and toasted bread cubes to salad mixture; toss to combine. Sprinkle with cheese.

GRILLED MUSHROOM SALAD WITH ARUGULA

Steps:

• Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
• Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
• Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
• Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
• Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

GRILLED BREAD SALAD

Steps:

• Start gas or charcoal grill, or preheat broiler; rack should be 4 to 6 inches from heat source. Cut bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes. Remove, and set aside.
• While bread cools, mix together next five ingredients in a large bowl. Mash tomatoes with back of a fork to release all of their juices. Season to taste with salt and pepper. Cut bread into 1/2- to 1-inch cubes (no larger), and toss them with the dressing.
• Let bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then. The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state. When it's ready, stir in basil or parsley, and serve.

GRILLED GARLIC BREAD

Steps:

• Cut the bread into eight slices. In a small bowl, combine the butter and garlic powder. Spread on one side of each slice of bread. Place bread, buttered side up, on a grill over medium heat for 2 minutes or until browned. Turn and grill 2 minutes longer or until browned.

GRILLED GARLIC BREAD

Steps:

• Preheat a grill to high heat.
• Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
• Spread the butter mixture generously on the baguette slices.
• Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
• Sprinkle with parsley and serve immediately.

GRILLED BREAD WITH OLIVE OIL, GARLIC AND SALT

Steps:

• Arrange bread on hot grill, off direct heat, working in batches if necessary. Grill until golden brown. Turn over; grill the other side. Remove from grill. Rub one side of each piece of grilled bread with garlic clove. Brush with olive oil, and sprinkle with salt. Serve immediately.