1 ciabatta loaf
2 whole garlic bulbs
2 tablespoons extra virgin
5 sprigs of fresh rosemary
salt and freshly ground
Preheat grill to high. Slice off the tops of the garlic
bulbs. Leave the cloves whole with their skins on.
Brush with some of the olive oil. Wrap the garlic bulbs in foil with 3 sprigs of the rosemary. Grill for 25 minutes, turning occasionally.
Slice the bread and brush each slice with olive oil, then lightly toast both sides under the hot grill.
Squeeze the garlic cloves from their skins onto the toast.
Chop the leaves of the remaining rosemary sprigs, and sprinkle over the toast. Season with salt and
pepper. Drizzle with the remaining olive oil, and serve warm or hot.