1 lb. loaf French bread
1 1/4 c. butter, melted
1 tsp. dried dill weed
1 tsp. dried rosemary leaves, crushed

Heat grill. Cut bread crosswise into 3 equal sections. Cut each section lengthwise into 6 sticks approximately 8 to 10 inches long and 1 1/2 inches thick. In shallow pan, combine butter, dill weed and rosemary; blend well. Dip each breadstick into butter mixture, coating all sides. When ready to barbecue, place breadsticks on gas grill over medium low heat or on charcoal grill 4 to 6 inches from medium coals. cook 7 to 12 minutes or until lightly toasted, turning frequently. Makes 18 breadsticks.

Broiler Method: Prepare breadsticks as directed above. Broil 6 to 8 inches from heat 10 to 15 minutes or until lightly toasted, turning frequently.