Monday, August 2, 2010

Grilled Bruschetta

A super-simple yet delicious summer recipe for the grill. Great for using up loads of greens and tomatoes from the garden!

4 thick (1 inch or more) slices of a hearty, crusty bread (I used rosemary loaf from SuperTarget's bakery)
1 med-large tomato, sliced
1/2 cup of fresh basil leaves, torn if leaves are large
1/2 cup baby spinach
olive oil
sea salt
fresh black pepper

Brush/spray olive oil on both sides of bread, sprinkle both sides with sea salt and pepper.
Layer spinach leaves and basil leaves on top of bread.
Lightly grill tomato slices until soft.
Layer tomato slices evenly on top of slices.
Sprinkle with garlic salt, more salt and pepper.
Place bread directly on grill, heat until greens wilt and bottom of bread is toasted.
Drizzle with a balsamic/honey reduction if desired.

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