Extra recipe to accompany story, "Grillin' and Chillin' ," published 8-2-2012
1 baguette of soft-sided bread (crusty bread will get very hard, so make sure to go with soft sided bread).
1/2 cup minced garlic (seems like a lot, but some will be lost on the grill)
Fresh cracked black pepper
Dried basil
12-15 slices Havarti cheese
Olive oil
Slice baguette into 1- to 1 1/2-inch slices. Pour olive oil into a small bowl. Dip each slice to coat thoroughly on both sides. Sprinkle with pepper and basil. Spread about a half teaspoon of garlic on each slice; press into bread with the back of a spoon.
Place a few at a time on the grill over high heat (400 degrees) and toast for about 1 minute per side. Flip carefully and cook for another 60 seconds.
Once they are toasted on both sides, remove to low-heat section of the grill. Top each with a slice of cheese. Close lid. Cook about 2-3 minutes or until cheese is melted.
Three Grilling Fools Tip: Give the crostini a couple of minutes before you serve them. Not to let the juices rest, but because they will be about the temperature of molten lava when they first come off the grill.
