Grilled Garlic and Herb Bread

There is something about bread grilled over fire that just can’t be replicated in the oven. Here are three versions to enjoy.

PREP: 10 minutes GRILL: about 10 minutes

MAKES: 6 side-dish servings

5 tablespoons soft spreadable cheese with
garlic and herbs

½ long loaf (16 ounces) French or Italian
bread, split horizontally in half

1 plum tomato, seeded and chopped

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. Evenly spread garlic-and-herb cheese on cut sides of bread. Sprinkle bottom half of bread with tomato. Replace top half of bread. Wrap bread tightly in heavy-duty foil.

3. Place foil-wrapped bread on hot grill rack. Cover grill and cook 10 minutes, turning over once halfway through grilling.

4. Transfer bread to cutting board. To serve, carefully remove foil. With serrated knife, cut bread crosswise into slices.

EACH SERVING: About 155 calories, 4g protein, 20g carbohydrate, 7g total fat (4g saturated), 15mg cholesterol, 305mg sodium

BASIL-ROMANO BREAD: Prepare grill as in step 1 above. In step 2, brush cut sides of bread with 2 tablespoons bottled Italian salad dressing. Sprinkle bottom half of bread with cup torn fresh basil leaves and ¼ cup freshly grated Pecorino Romano cheese. Replace top half of bread; wrap in foil. Complete recipe as in steps 3 and 4.

EACH SERVING BASIL-ROMANO BREAD: About 140 calories, 5g protein, 20g carbohydrate, 4g total fat (1g saturated), 4mg cholesterol, 310mg sodium

HORSERADISH-CHIVE BREAD: Prepare grill as in step 1 above. In step 2, in small bowl, combine 2 tablespoons light mayonnaise, 1 tablespoon drained prepared white horseradish, and 1 tablespoon snipped fresh chives. Spread mayonnaise mixture on cut sides of bread. Replace top half of bread; wrap in foil. Complete recipe as in steps 3 and 4.

EACH SERVING HORSERADISH-CHIVE BREAD: About 120 calories, 3g protein, 21g carbohydrate, 3g total fat (1g saturated), 2mg cholesterol, 265mg sodium