The recipe is also suitable for the oven. For this recipe idea it was used as an appetizer for grilling, which is why the grill was also used. The oven or grill is only used to heat the stones, which is correspondingly faster on the grill at 300 ° C (approx. 10 minutes) than in the oven. The problem is more likely to find suitable stones. Ours come from the Valle Maggia, Switzerland / TI and have been in use for over 20 years.
First turn the stone into a hot stone and put it on the grill for 10 minutes. Meanwhile, peel and halve the garlic. Prepare the rosemary sprig and put some olive oil in a cup. Toast the bread a little on the grill parallel to the stone.
I always put a three or four layer of aluminum foil on the plate. If you are still afraid for your plates, you can also use wooden boards. So far it has worked for me for the past 20 years without cracked porcelain.
The stone comes from the grill onto the plate on the aluminum foil. Brush the surface of the stone with a few brush strokes of olive oil.
Half a clove of garlic: you take the fork and use it to push the garlic back and forth on the oiled surface of the stone - for the sake of taste. Then let it sizzle in the olive oil, you can eat it at the end or leave it out.
Place the sprig of rosemary on top. It does not (only) serve the optics, but it ensures that the cheese coin that is now placed on it does not run away from the stone again. You can add the cheese that is now running with the toasted bread.
The stones can then be cleaned with washing-up liquid and reused.