Grilled Baguette: A Crisp Side for Barbecue
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Instructions 👩🍳
Step-by-step:
- Cut the baguette: Cut the baked baguette into slices so the cut surfaces can toast evenly. Find the exact details in the illustrated recipe.
- Toast and serve: Lay the slices on the grill and turn them as they colour. Take them off when the surfaces are crisp and lightly golden, before the edges become dark, and serve warm.
Grilled baguette with a crisp crust and soft center
There is always room on the barbecue table for grilled baguette. A crisp slice is just right for a spoonful of dip or the last bit of sauce on your plate. Start with a baked loaf, toast it lightly and pass it around while it is warm.
Plain bread is a good starting point
This version uses fully baked baguette cut into slices. It needs no oil before grilling. Butter, olive oil, garlic and herbs are optional finishes for the warm toast, so you can keep some slices plain to go with a well-seasoned meal.
Golden edges, a soft middle
Watch the cut surfaces rather than following a fixed grilling time. Similar-sized slices are easier to manage, but hot spots may still finish one before another. Take each slice off once lightly golden and crisp, before the center dries out. Leaving bread on the grill to keep warm can make it hard.
Use clean tongs and suitable heat-resistant grill gloves. Keep bread and serving plates separate from raw meat, its juices and utensils used for it. Let the hot slices cool enough to handle comfortably. Keep perishable spreads refrigerated until serving.
Bring the bread out in small batches
Toast what people are ready to eat, then add another batch if needed. That way the bread arrives warm without waiting in a tight, steamy pile. Leave wet spreads alongside it so each slice is topped just before eating.
Optional butter, garlic or herbs
A little butter or olive oil on the warm toast adds richness. For garlic flavor, rub the toasted surface lightly with a cut clove; fresh herbs are another option. Try one finish at a time when serving the bread with a strongly flavored dip.
Choose your bread for the grill
Serve baguette with grilled vegetables, salads or a savory spread. If you prefer bread with a more open crumb, try grilled ciabatta. That version is brushed with olive oil before it reaches the grate.
Slice ahead, keep covered
Slice the baked loaf ahead if useful and keep it covered according to its storage instructions. Toast close to the meal. Let unused plain toast cool before storing it covered, and refrigerate perishable toppings separately.
Frequently asked questions
Is this a recipe for raw baguette dough?
No. Use a fully baked loaf and toast the slices on the grill.
Do I need to oil the slices first?
No. This version is toasted plain; butter or olive oil is an optional finish afterward.
Why are some slices ready before others?
The heat may vary across the grill. Move or remove individual pieces as their surfaces turn golden.
How do I keep the bread crisp with a dip?
Serve the dip separately and add it just before eating each slice.
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