Clean Eating BBQ Sides: Grilled Bruschetta

Fresh summer tomatoes and basil make this easy-to-assemble appetizer a five-star dish. In this recipe, we use a technique called chiffonade. Chiffonade is a cutting technique often used for basil, mint, and greens. To cut a chiffonade, stack leaves of basil neatly, and roll tightly lengthwise. Use a very sharp knife to create thin slices.

Don’t forget you can also make Mexican Street Corn, Grilled Romaine Lettuce, & a few other sides we have coming up this week on the blog to round out your clean eating BBQ sides.

Grilled Bruschetta
16
 
Ingredients
  • 1 ½ pounds tomatoes, peeled, seeded, and chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon balsamic vinegar
  • ¼ cup fresh basil chiffonade*
  • Salt and black pepper to taste
  • 1 (1 lb) loaf French bread, cut into ½-inch-thick slices
Instructions
  1. Combine tomatoes, garlic, 1 tablespoon oil, vinegar, basil, salt, and pepper in a medium bowl.
  2. Cover and chill at least 1 hour.
  3. Brush bread slices and grill rack with 1 tablespoon oil.
  4. Grill bread over medium heat 2 minutes on each side, or until browned.
  5. Top with tomato mixture and serve immediately.
  6. *Chiffonade is a cutting technique often used for basil, mint, and greens. To cut a chiffonade, stack leaves of basil neatly, and roll tightly lengthwise. Use a very sharp knife to create thin slices.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

: