Grilled Bruschetta

Grilled Bruschetta

 

Ahh, summertime. If it’s not raining,I’m grilling. I love taking things you’d typically cook inside and finding ways to cook them on the grill, and this bruschetta is no exception. Lightly grilled bread with skewered grape/cherry tomatoes (I went with cherry, fresh from the Formisano Farms stand at the Collingswood Farmer’s Market! Wildflour Bakery also has some dynamite baguettes which would work great for this recipe), plus fresh mozzarella and basil.. how bad could that be? It is carbs and cheese, after all. These work great as an appetizer or as a side with grilled chicken and a fresh salad.

Grilled Bruschetta

Ingredients:

  • 1 baguette
  • 1 pint grape or cherry tomatoes
  • 1/2 T extra virgin olive oil, plus more for drizzling
  • 4 oz fresh mozzarella cheese, thinly sliced
  • 1 clove garlic, finely minced
  • 3 T fresh basil,sliced into thin ribbons (chiffonade)
  • 1 T balsamic vinegar
  • salt and pepper, to taste
  • 8-10 skewers, wooden or metal

1. Preheat a gas or charcoal grill to medium-high heat.

2. Slice the baguette into 1/4″-thick slices.

3. Lay the bread slices out in an even layer on a platter or cutting board, drizzle with olive oil and sprinkle with salt and pepper to taste. Flip slices over and repeat olive oil, salt and pepper on opposite side.

4. Skewer tomatoes. You don’t have to leave much room between, I tend to stock as many as I can onto each skewer. If using wooden skewers, be careful not to make them too heavy though or they could snap on the grill. Drizzle with olive oil and season with salt and pepper, then grill for 5-6 minutes turning halfway until tomatoes are soft and starting to burst.
Note:This step is easily done on the stovetop as well. Skip the skewers, and put the tomatoes in a skillet over medium-high heat for 5-6 minutes until soft and bursting.

5. Grill the bread slices for 1-2 minutes per side, just until golden brown. Be careful! They can burn very quickly.

6. In a medium-sized mixing bowl, combine minced garlic, basil, 1/2 T olive oil, and balsamic vinegar. When tomatoes are off the grill, hold each skewer over the bowl and use tongs to slide the tomatoes off of the skewer and into the bowl. With a potato masher or fork, lightly break up the tomatoes so they release some of their juices. Stir until well-combined, but tomatoes are still fairly chunky.

7. Time to assemble! Top each slice of bread with a sliceof mozzarellaand a small teaspoon of the tomato mixture. Serve immediately.

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One Comment

  1. I -might -be -betaing -a -dead -horse, -but -thank -you -for -posting -this!

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