Inspiration for this came from a grilled Panzanella sticks recipe I found in an old Vegetarian Times magazine clipping. Their Panzanella recipe called for bite-sized squares of focaccia for use on rosemary branch skewers. These smaller bites were so tasty I wondered how an entire slice of grilled bread would taste when served with a green salad. Think of it as a giant crouton. Here’s what I came up with.
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons fresh rosemary (chopped fine)
2 teaspoons fresh basil (chopped fine)
8 slices Focaccia bread (about 1-inch-thick)
Heat grill to medium-hot (about 400 degrees).
Wisk first four ingredients together to make a marinade. Brush bread slices on both sides with marinade. Grill bread, covered, for about 2 minutes per side, or until golden brown. Remove bread from the grill and sprinkle with salt.
Serve immediately with a green salad of your choice. I also like to serve these with a plate of three different cheeses (one should be Gorgonzola), seedless red grapes, and a slightly chilled bottle of Zinfandel.