May 31, 2009
Bruschetta is a cool way to let your grill in on the appetizer action. If you're hosting a party, and your the "grill meister" (or "miser"), then you certainly don't want to farm out appetizers to the kitchen and let someone else in on the action. Your only choice is to prepare the appetizers on the grill. Bruschetta are those little toast pieces covered with yummy tomato mixture. And yes, the only part we are doing on the grill is the toast, but it is still grilling!
5 cloves roasted garlic, minced (see Gourmet Pizza on the Grill for instruction on how to roast)
In a bowl, mix the first 6 of the ingredients. Add 1/2 of the olive oil (1/4 cup) and 1/2 of the cheese (1/4 cup). Cover and refrigerate for later. If you let it refrigerate for more than an hour, the flavors will have time to mingle.
Mix the remaining olive oil with the olive oil that was used to roast the garlic. Brush this garlic olive oil on to both sides of the slices of bread. Make sure you get all the way to he edges. Any areas that you don't brush with oil will burn faster than the oiled areas, so make sure you brush evenly across the entire slice.
Now you can either assemble them yourself by scooping a tablespoon or so of the tomato mixture onto each slice and sprinkle with remaining cheese. Or, you can put your guests to work and let them assemble their own bruschetta.