How to Grill Bread
The combination of crispy bread and the chunky tomato-basil mixture makes for a tasty bruschetta that you and your guests won’t be able to keep your hands off of.
Servings 16 slices
- 1 baguette
- 4 small tomatoes
- 2 tbsp. olive oil
- Basil Leaves
- Salt and pepper
Chop the tomatoes and basil leaves. Combine with olive oil, salt and pepper in a bowl. Reserve.
Cut the baguette into thick slices.
For Gas Grill: Heat grill to medium. Turn off half of the burners to create an indirect and direct heat zone to control the cooking.
For Charcoal: Heat the coals of the grill. Place them on one side of the barbecue, to have a zone of direct heat and another of indirect for control of cooking.
Brush the bread slices with olive oil on both sides.
Place the bread slices on the grill and grill until crunchy and golden. (3 to 4 minutes per side) If the grill is getting too hot, you can move them to the indirect heat side of the BBQ to avoid burning.
Reserve on a serving dish or in a basket.
Serve the bread with a bit of tomato mixture on top and enjoy.
Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 3.1mg | Calcium: 14mg | Iron: 0.5mg