During our trip to New Hampshire two weeks ago we experienced an uncharacteristic warm front. The homes on the lake don't have air conditioning, so we spent most of our time outside where the air felt a tad cooler. In an effort to keep the house cool we decided to do some cooking outside. We also needed to use these amazing cherry tomatoes we found at the market before they went bad so I decided to try and make one of my favorite appetizers outside. It turned out to be a perfect start to our meal!
You can make this a gluten-free recipe by simply using a gluten-free loaf of bread.
Grilled Bruschetta
Ingredients:
Loaf of fresh bread (your choice: sourdough, french, etc.)
Package of grape or cherry tomatoes
1 Tbsp. olive oil
3 Tbsp. chopped fresh basil leaves
Parmesan Cheese (optional)
Heat grill to a medium - medium high temperature.
Cut bread into thin slices (I cut my slices thin, then cut the slices in half to make them almost bite size).
Place chopped tomatoes, chopped fresh basil and olive oil in a bowl and mix well.
Place bread on heated grill, close lid and let crisp for 3-4 minutes (check to make sure it's not burning). Then flip and cook the same amount of time on the other side.
Once the bread is heated spoon the tomato mixture on top of the grilled bread slices, and if you'd like, sprinkle with parmesan cheese.
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