Bruschetta is a perfect appetizer or party food year-round, but it’s especially refreshing during the summer months! You’re already firing up the grill for dinner, why not add this tasty Grilled Bruschetta to the menu, as well?
- 4 large cloves of garlic, peeled, halved
- 1/2 cup Saica Sicilian Extra Virgin Olive Oil
- 2 large heirloom tomatoes
- 1/2 red onion
- 1 cup basil, chopped
- 4 oz fresh mozzarella, small dice
- Noble Saltworks Smoked Flaked Finishing Salt
- 1 baguette
- 1/4 cup Orlando Balsamic Vinegar of Modena
Place the halved garlic cloves and olive oil in a pint sized mason jar. Place the jar on the grates on the right side of the grill (indirect zone). Close the lid and allow the garlic to cook until tender, about 30 minutes. Strain the garlic from the oil. Mash the garlic into a paste. Reserve the oil for brushing on the bread.
Char one of the tomatoes and the 1/2 red onion on the GrillGrates, cooking with the door open. Cook just until you get some nice grill marks. Remove from the grill and dice, along with the remaining raw tomato.
Combine the diced tomatoes, red onion, basil and mozzarella in a bowl. Drizzle with a couple of tablespoons of the garlic oil. Season with Noble Saltworks Smoked Flaked Finishing Salt. Taste and adjust seasoning, as needed.
You might also enjoy: Grandma Pie Grilled Pizza
Slice the baguette, on the bias, in long 3/4” slices. Brush one side generously with the garlic oil. Toast the baguette slices over indirect heat until golden brown. Remove from the grill.
While the bread is toasting, place a Lodge 8” Cast Iron Skillet over the firebox and add the 1/4 cup of balsamic vinegar. Allow to reduce by half. Remove from the heat. If the liquid becomes too thick it can be thinned with the addition of a little more of the Orlando Balsamic Vinegar of Modena.
Top the toasted baguette slices with the tomato mixture. Drizzle the Grilled Bruschetta with the balsamic reduction to finish.