What more can be said about a great piece of bread, topped with a bit of olive oil? Literally, I could probably just have that for breakfast, lunch, or dinner, but when you add in a couple of extra ingredients, and a grill? Come on now, you know you are ready for a real treat. Bruschetta. Hard to say at times, but when you see it, you know. You have probably had it at your generic Italian restaurant, or you have had it at a great dinner table where the parents were Italian. Simple as it is, bruschetta is a perfect snack, that is packed full of flavor.
On our most recent trip to Spring Lake, New Jersey to visit my wife’s cousins, this was one appetizer that I brought to the table. Nicole was kind enough to get her menu planned for our first night, which consisted of a great pasta, loaded with fresh pesto, and grilled chicken. After I heard about the menu, I thought, what better to bring to the table then some grilled bruschetta, after all, the wine, and let me add to this, great wine, was flowing throughout the afternoon.
- One great, narrow and rustic loaf of french bread
- 4 cloves of garlic
- Olive oil to brush, and to drizzle
- fresh basis, rough chop
- fresh cherry tomatoes, from farmer stand if you can, halved
- fresh ball of mozzarella, chopped
Begin by slicing the french bread about 3/4 inches thick, on the bias. Brush with a bit of olive oil and sprinkle a bit of salt and pepper on the top of the bread. Preheat your grill, gas charcoal, or broiler, whatever works for you. I had a gas grill handy, so of course I used it. Once heated, add your oiled bread. Cook for a few minutes on each side, until you get it just nice an golden brown, but with a bit of chew. The goal is to not overcook it. Only a few minutes.
Remove from the grill, and while the bread is still hot, rub generously with the garlic cloves, to the top of each bread.
Top with the tomatoes, fresh basil, and mozzarella cheese, and drizzle with a bit of olive oil. Serve and enjoy.