Here’s a great way to enjoy all the ripe and juicy tomatoes in season. Serve this simple and special bruschetta fresh from the grill. It’s my go-to summer appetizer and never fails to please party guests. It will keep your guests satisfied while waiting for the main course and allow for a more leisurely entertaining style. Plus, it’s just incredibly delicious to eat! There’s no real right or wrong way to make this bruschetta – it all depends on you. Below is are general guideline for the recipe, but if you like more of less of one ingredient or another, mix it up and enjoy!
Bruschetta with Roasted Tomatoes and Fresh Mozzarella
- 1 loaf Italian bread (sliced into ½” slices)
- 6 oz. fresh mozzarella (sliced thinly)
- 1 garlic clove (cut in half lengthwise)
- 10 oz. container cherry or grape tomatoes – yellow and red (sliced in half)
- olive oil
- coarse sea salt, to taste
- fresh cracked pepper, to taste
- 12 fresh basil leaves (whole or sliced)
- Preheat grill. Spray or brush both sides of bread slices with olive oil, then rub each side with cut side of garlic.
- Combine tomatoes, 1 tablespoon of olive oil, salt, and pepper in a bowl and mix well.
- Spoon tomato mixture onto a sheet of aluminum foil and seal tightly.
- Grill bread on medium heat for 3-4 minutes per side.
- While grilling bread, place aluminum foil packet of tomatoes on the grill to cook – the tomatoes “pop” when done. Be very careful when opening the foil packet – it will be very hot!
- Top each slice of bread with a slice of fresh mozzarella, a spoonful of tomatoes, and fresh basil.
- Serve with olive oil and salt and pepper.