- 10 minutes
- 6 minutes
Slice the bread about 2 inches thick, on a slight diagonal. Use a butter knife to spread the butter onto one side on each slice of bread. Drizzle with olive oil and spread with the same butter knife. Sprinkle with garlic powder, onion powder, salt and pepper. Place the slices of prepared bread on a half sheet pan lined with parchment paper.
Cook on the grill, over medium to high with the butter and olive oil side down for about 1-2 minutes. Then turn them slightly, so the grill marks are crossed. Grill another 1-2 minutes and flip them over. Cook for another minute. Remove from the grill with tongs. Place back on the half sheet pan.
- To make the dipping oil. Pour olive oil into a shallow bowl. Smash the roasted garlic into the oil. Sprinkle with black pepper and fresh rosemary. Mix together and serve on a small plate with the grilled bread. Enjoy immediately. Any leftover bread can be cut into small cubes and made into croutons.