Grilled Sourdough Bread
This grilled sourdough bread is served with Cioppino, a delicious fish stew.
- Servings: 8
- Yield: Serves 6 to 8
Source: The Martha Stewart Show, February Winter 2009
- 1 1/4 pounds round sourdough bread loaf, cut into 8 wedges
- Extra-virgin olive oil
Heat a grill or grill pan over medium-high heat. Brush cut sides of bread with olive oil. Transfer to grill, cut-sides down, and grill until grill marks appear, about 1 minute per side.