An appetizer that just screams summer to me is bruschetta. Once the tomatoes are good (ie not mushy and tasteless like they are in January) you can be sure that bruschetta is showing up on our plates on a regular basis. Always partial to my Mother’s recipe, although my friend Anna makes a delicious version with mozzarella, simplicity is key with bruschetta and nothing is better than tomatoes, basil, garlic and some olive oil.
This was the first time I’ve tried bruschetta grilled and as with most foods, grilling just takes it to the next level. The tomatoes were slightly roasted, the bread imparted with a smoky flavor that just can’t be replicated in the oven.
- Whole grain baguette
- 1 clove garlic
- 1 cup grape tomatoes
- olive oil
- salt & pepper
- fresh basil, julianned
Cut bread into 1 inch pieces and rub with cut side of garlic clove. Set aside. Rub tomatoes with garlic clove.
Thread alternating bread pieces and tomatoes on skewer. Drizzle with olive oil and season with salt and pepper.
Grill over medium heat for about 4 minutes per side until bread is toasted.
Remove from skewer and put on a plate, and sprinkle with basil.