Bruschetta From The Grill Food

BRUSCHETTA FROM THE GRILL

Steps:

• In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside., Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops.

GRILLED TOMATO BRUSCHETTA

Steps:

• Heat grill to medium-high; lightly oil grates. In a large bowl, toss tomatoes with 1 tablespoon oil; season generously with salt and pepper. Arrange tomatoes on grill, cut sides down first. Cover and grill until soft and charred, 5 to 10 minutes per side. With a metal spatula, return tomatoes to bowl. When cool enough to handle, use kitchen shears to snip tomatoes into smaller pieces.
• To tomatoes, add garlic, vinegar, and red-pepper flakes; season with more salt and pepper.
• Reduce heat to medium. Brush bread with remaining oil; grill on both sides until beginning to char, about 2 minutes per side. Cut bread slices in half; divide tomato mixture evenly over each. Top with basil and serve.

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

GRILLED TOMATO BRUSCHETTA

Steps:

• Mix oil and garlic let sit 10 minutes.
• Lightly brush oil mixture on both side of bread. Grill over high heat to mark and toast both sides of the bread.
• Meanwhile mix tomatoes, onion, herbs into the remaining oil and garlic adding the balsamic, salt and pepper to taste.
• This is quick so don`t go away from the bread!
• Top each slice with some mixture and serve.

GRILLED VEGETABLE BRUSCHETTA

Steps:

• Preheat a grill pan over medium-high heat.
• Slice the eggplant lengthwise into 1/4-inch-thick slices on a mandoline if you have one. Put the eggplant in a medium bowl and add 1 tablespoon oil and a pinch of salt. Toss to coat.
• Grill the eggplant in batches until there are grill marks, 2 to 3 minutes. Flip and grill until there are grill marks and the eggplant softens and is no longer white, 2 to 3 minutes. Transfer to a plate and repeat with the remaining eggplant.
• Grill the tomatoes on each side until they begin to pop, 2 minutes per side. Transfer to a medium bowl. Turn off the heat.
• To make the vinaigrette, put the vinegar, mustard, sugar, shallots, garlic, pinch salt and 1/4 teaspoon pepper in a small bowl. Slowly drizzle in 1/4 cup oil while whisking continuously until emulsified. Add the basil, oregano and thyme; set aside.
• Preheat the grill pan over medium-high heat. Brush the bread slices with oil on both sides and sprinkle with salt and pepper. Grill until the bread is crusty and you see grill marks, 2 to 3 minutes per side. Transfer to a plate.
• Put the artichokes in a large bowl. Chop up the cooled eggplant. Remove the cherry tomato skins if desired; they should come right off. Halve or quarter the tomatoes and add to the bowl. Add the lemon zest and half of the vinaigrette and toss together. Taste and adjust the seasoning as desired.
• Top each piece of grilled bread with 3 tablespoons of the vegetable mixture and some crumbled feta if desired.

BRUSCHETTA

Steps:

• Cut the loaf into slices around 2-3" thick.
• Cut tomatoes in half, deseed and cut into small pieces.
• Add olive oil, finely chopped basil,black pepper. Add salt. If preparing the tomato beforehand then add salt at the time of serving.
• Grill the bread slices till light golden brown. Rub garlic on one of the sides. Or add a tsp of garlic powder to oil and brush on one side.
• Add topping and serve immediately. I also added some fresh herbed goat cheese. You can add cheese of your choice or add only tomatoes.