This recipe for grilled bread should be paired with April Bloomfield's Smoked-Trout Pate.
- Yield: Makes enough for 1 1/2 cups pate
Source: The Martha Stewart Show, April Spring 2009
- 1 loaf rustic bread, sliced
- 1 clove garlic
- Olive oil, for brushing
- Coarse salt
Preheat a grill pan over medium-high heat. Rub garlic clove over each slice of bread. Brush bread slices with olive oil and season with salt. Place bread on grill and toast, turning once, until bread begins to crisp and grill marks appear.