Grilled Cheese Bruschetta Food

BLISTERED GRAPE AND GOAT CHEESE BRUSCHETTA

Steps:

• Brush both sides of all bread slices with 1 tablespoon of the oil. Toast on a grill pan over medium-high heat for 1 minute. Turn each slice 90 degrees on the same side and cook for another minute so your bread chars with beautiful crisscross grill marks. Flip over and repeat. Rub each slice of hot bread with the cut garlic clove as it comes off the grill.
• Meanwhile, add the remaining 3 tablespoons oil to a medium skillet over medium heat. Add the red grapes and saute until warm and softened, about 3 minutes. Add the green grapes and toss just to warm. Remove to a bowl.
• Add the sage leaves to the hot oil and fry until crisp, 15 to 20 seconds. Remove to a paper towel-lined plate.
• Spread 2 tablespoons of the chevre over one side of each piece of toast, covering completely. Top with a mound of warm grapes on top. Sprinkle a bit of sea salt and a few grinds of pepper over the grapes. Top with a sage leaf. Zest the lemon generously over the top of each slice.

ANGLER'S CREEKSIDE GRILLED BRUSCHETTA

Steps:

• Preheat your grill. Cut bread into 1-inch slices, then brush with olive oil. Skewer tomatoes, then lightly brush with olive oil. Place both the bread slices and skewered tomatoes on the grill. Flip bread when crisp. Rotate tomatoes and remove before splitting, about 3 to 5 minutes.
• Roughly chop basil, then place in a mixing bowl. Add 1/4 cup olive oil, balsamic vinegar and salt and pepper, to taste.
• Slice grilled tomatoes in half and add to basil mixture. Mix to combine. Slice mozzarella balls and set aside.
• To assemble bruschetta: Place grilled bread on a serving platter, arrange 2 to 3 slices of mozzarella on each slice of bread. Place 2 to 3 spoonfuls of the tomato mixture on top of the cheese. Top with few grinds of fresh pepper, if desired. Serve immediately.

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-STYLE ITALIAN GRILLED CHEESE SANDWICH

Steps:

• Top 1 bread slice with cheese, tomato, basil and garlic. Drizzle with dressing; cover with remaining bread slice.
• Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

BRUSCHETTA-STYLE GRILLED CHEESE SANDWICH

Steps:

• Top 1 bread slice with 2% Milk Singles, tomato and basil. Drizzle with dressing; cover with remaining bread slice.
• Cook in nonstick skillet sprayed with cooking spray on medium heat 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides.

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 BRUSCHETTA

Steps:

• In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

GRILLED STEAK BRUSCHETTA

Steps:

• Lightly brush cut sides of rolls with dressing.
• Place rolls, cut sides down, on grid over medium-ash covered coals(or use on grill pan on top of stove); grill uncovered 1-2 minutes or until golden brown.
• Turn rolls and sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.
• Press dressing mix into both sides of steak; place on grid and grill uncovered 16-20 for medium rare to medium doneness, turning occasionally. Cook longer for desired doneness.
• Combine spinach, tomato and basil; toss.
• Place equal amount on each roll half.
• Carve steak crosswise(against the grain) into thin slices; arrange over spinach mixture.
• Enjoy with a Zinfandel, Beaujolais or a nice Chianti.

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 BRUSCHETTA CHICKEN

Steps:

• Place large sheet of foil over half of grill grate. Pour 2 T of the dressing over chicken in resealable plastic bag and seal. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes to marinate. Remove chicken from marinade and discard marinade bag.
• Grill chicken on uncovered side for 6 minutes. Meanwhile, combine tomatoes, cheese, basil and remaining 2 T of dressing.
• Turn chicken over and place cooked side up on foil on grill. Top evenly with the tomato mixture. Close lid. Grill an additional 8 minutes until chicken is done.