Grilled Garlic Bread with Parmesan & Chives

This is another garlic bread recipe from Steven Raichlen's BBQ USA.  This was a very good bread recipe that we will definitely make again

Ingredients:
12 tablespoons (1½ sticks) salted butter, at room temperature
4 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
3 tablespoons finely chopped fresh chives
1/2 teaspoon freshly ground black pepper
1 loaf supermarket French bread (we used Italian bread)

Place the butter, garlic, cheese, chives, and pepper in a bowl and beat to mix. Set the garlic butter aside.

Using a serrated knife, cut the bread sharply on the diagonal into ½-inch-thick slices. Using a spatula, spread a thin layer of the garlic butter on both sides of the bread slices. The bread can be prepared ahead to this stage, press the buttered slice back together as if reassembling the loaf and wrap them with plastic wrap. The buttered bread can be refrigerated for up to 6 hours.

Set up the grill for direct grilling using a two-zone fire. preheat one zone to medium-high and leave the other zone unlit so you can move the bread over it if it starts to burn.

When ready to cook, brush and oil the grill grate. Place the bread slices over the medium-high zone of the grill and toast them until golden brown, 1 to 3 minutes per side. Don’t take your eyes off the grill for a second, as the bread can burn quickly. Serve the garlic bread hot off the grill.