Grilled Sourdough Bread with Garlic, Olive Oil and Tomatoes
1 (11 oz.) loaf sourdough bread, cut diagonally into 1” thick slices
Extra virgin olive oil
3 cloves garlic, peeled, cut in half
2 ripe tomatoes, cut in half
Kosher or coarse sea salt
Freshly ground black pepper
Preheat Wolf BBQ on medium high heat for at least 10 minutes. Liberally brush each side of each piece of bread with olive oil. Rub both sides of bread with garlic cloves. Place on grill and toast for 5 to 6 minutes, turning over every 2 minutes. Remove from grill and firmly rub the tomato pieces over the grilled bread, pressing some of the juices into the bread. Season with salt and pepper. Serve immediately.
Makes 6 to 8 servings.