Tom's Big Dinners: Big Time Home Cooking for Family and Friends
by Tom Douglas
(With Ed Levine, Shelley Lance, and Jackie Cross)

TOASTED RUSTIC BREAD
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Makes 6 to 8 Servings

8 slices rustic bread, 1 inch thick
½ cup olive oil or as needed

Fire up the grill. Brush the slices of bread generously on both sides with the olive oil, then grill them, turning, until golden brown, a few minutes per side. Watch carefully and move the slices around so the bread toasts evenly and does not burn. Remove from the heat and use a serrated knife to cut the bread into bite-sized cubes.
Pile the chunks of toasted bread on a colorful platter and pass regular or fondue forks to your guests for dunking the bread in the fondue.