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1
Place the butter, garlic, cheese, chives, and pepper in a bowl and beat to mix.
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2
Set the garlic butter aside.
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3
Using a serrated knife, cut the bread sharply on the diagonal into 1/2-inch-thick slices.
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4
Using a spatula, spread a thin layer of the garlic butter on both sides of the bread slices.
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5
The bread can be prepared ahead to this stage, press the buttered slice back together as if reassembling the loaf and wrap them with plastic wrap.
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6
The buttered bread can be refrigerated for up to 6 hours.
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7
Set up the grill for direct grilling using a two-zone fire.
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8
preheat one zone to medium-high and leave the other zone unlit so you can move the bread over it if it starts to burn.
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9
When ready to cook, brush and oil the grill grate.
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10
Place the bread slices over the medium-high zone of the grill and toast them until golden brown, 1 to 3 minutes per side.
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11
Dont take your eyes off the grill for a second, as the bread can burn quickly.
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12
Serve the garlic bread hot off the grill.
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13
VARIATIONS: Substitute 3/4 cup extra-virgin olive oil for the butter.
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14
Add some minced prosciutto and/or lemon zest.
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15
To make Caribbean grilled garlic bread, omit the cheese, use cilantro instead of chives, and add a little minced Scotch bonnet chile.
