Grilled Bruschetta Recipe
Notes
Bruschetta is the perfect Grilled appetizer, as, the name Bruschetta derives from bruscare, meaning "to roast over coals".This version of Bruschetta is quick to compose, perfect for the outdoor Grill or BBQ.
Constructing the Bruschetta just before it is eaten emphasizes the contrast between the hot crisp bread and the cold fresh tomatoes and the rich soft cheese.
Ingredients
- Olive Oil (high quality extra virgin)
- Calabrese Baguette or French Stick Bread
- Fresh Basil leaves
- Sliced Tomato
- Shaved Parmesan (Parmigiano-Reggiano) Cheese
- Coarse Salt
- Garlic
- Pie plate or other metal tray
Mise en place
- Olive Oil
- should be in a bowl with a brush ready to apply quickly and evenly to the freshly toasted bread. Some people will prefer a spritzer, or to quickly drizzle the oil by hand
- Calabrese Baguette or French Stick Bread
- should be sliced thinly (1 cm, 1/2 inch), slicing on an angle with case the slices to be longer. Aim to create slices just a little bigger than the tomato slices. Each slice should be one or two bites.
- Fresh Basil leaves
- Thinly slice across the veins enough Basil to lightly cover each toasted bread slice
- Sliced Tomato
- Heirloom tomatoes are a wonderful choice. Remove any blemishes, squeeze lightly to remove excess juice and seeds, then slice thinly. Large tomatoes can be halved, even quartered to fit on the bread slices
- Shaved Parmesan (Parmigiano-Reggiano) Cheese
- Although powdered cheese will do, shaved cheese will provide a much more appealing presentation. Other good cheeses include Grana Padano, Asiago or other strong hard cheeses.
- Coarse Salt
- Have a few pinches of coarse salt on hand to top the finished Bruschetta. My favorite is Sel Gris de Guérande, but any coarse sea salt will add texture and flavor, highlighting and enriching the fresh tomatoes.
- Garlic
- Have a number of pealed fresh garlic cloves on hand to lightly rub the toasted bread. You may use up to one clove for every four slices of bread, but the strength is up to you. Although elephant garlic is not recommended, picking the larger cloves off a head can easy the rubbing process.
Instructions:
- Assemble Mise en place on a table near the Grill.
- Grill bread over a hot fire until toasted with medium grill marks
- Rub with Garlic (lightly). Hold garlic clove in hand with the pointed tip towards the toast. Rubbing quickly but lightly, the garlic should lightly coat the toast, use 1/8 to 1/4 clove per slice, or to taste
- Brush or drizzle with the Olive Oil. A fresh, strong flavored extra virgin olive oil will provide a wonderful complement to the garlic and stand up to the tomato
- Coat the toast with a layer basil, either julienned or, if very young, whole leaves
- Add a layer Tomato
- Top with the shaved Cheese
- If you have a BBQ you can put the Bruschetta on a pie plate and put in the BBQ with the lid closed, for 20-40 seconds, to lightly melt the cheese
- Just prior to serving sprinkle a pinch of salt on top of each piece.
- serve.
