These 90 + degree days in Florida it's time to abandon the hot stove and make it quick and lite.
Summer is the perfect time to get creative with the grill. Why not toast your bread for the Bruschetta on the grill rather then fire up that oven. We had this great summer dish over the fourth of July weekend, it was so easy. First it's happy hour of ice cold Home Brew served in a frosted glass. Well THAT part of our evening was so refreshing we extended happy hour right into the dinner hour! : }
Suggestion: Serve a few sides with your Bruschetta for those with a healthy appetite. We enjoyed some fresh melons that were in season, some leftover cold sliced chicken and shrimp. Put your stamp on it. Switch it up, add what's interesting to you..on your plate or on your Bruschetta. Just keep it simple and pure and it's a guaranteed winner!!
Cathy
Ingredients
- 6 fresh tomatoes (about 1 1/2 lbs)
- 2 cloves garlic, minced
- 8 ounce prosciutto mozzarella cheese roll {room temp] *this is a ready-to-eat cheese type roll sold in your grocery store near the packaged imported cheeses, refrigerated section.
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves, chopped.
- Salt and freshly ground black pepper to taste
- 1 baguette French bread or similar Italian bread
- 1/4 cup olive oil
Method
Baking choices for your bread! Grill or oven... If in the oven -Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
If on the grill place slices over medium heat for a minute on each side.. it will toast quickly with the olive oil on the bread.. if possible place bread on a raised rack on the grill to avoid charing. Flip bread til golden on each side.
3: While the oven is heating, chop up the tomatoes. Slice the prosciutto mozzarella cheese roll into 1/4 inch slices then cut each slice in half. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil and the prosciutto mozzarella . Add coarse black pepper to taste.
4: Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
5: Place bread on a serving platter, olive oil side up. So many ways to present and serve this: place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
3: While the oven is heating, chop up the tomatoes. Slice the prosciutto mozzarella cheese roll into 1/4 inch slices then cut each slice in half. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil and the prosciutto mozzarella . Add coarse black pepper to taste.
4: Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
5: Place bread on a serving platter, olive oil side up. So many ways to present and serve this: place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
