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How About This For A Vegetarian Barbecue Idea? – Bruschetta
To a “pyronaught” like me it’s always a great barbecue idea when you can pluck a very traditional dish and adapt it for the BBQ grill. This is my version of bruschetta that great Italian appetizer that is also served in northern Spain as Tapas (pan con tomate).
Wherever you go in Italy or Spain this is an absolute staple and you'll no doubt find it very close to the top of every menu card.
Note how I've used basil leaves to garnish? It's not essential but it is a nice touch.
I have to admit that there really isn't anything better than using the fresh local tomatoes but since I can't get them over here I'm going for the next best thing. Dare I day it, if you get really stuck you can get away with canned plum tomatoes but make sure that you thoroughly strain the juice otherwise your toasts will go soggy.
In essence what you are looking for is to retain the flesh of the tomato, everything else can be discarded.
Really all I’m using the BBQ grill for is to toast the bread and surely everyone can make toast? Because it’s so quick to do there’s plenty of coals left for doing your main course.
Ingredients:-
plum tomatoes, skinned, seeded and chopped
2 garlic cloves
Olive oil
bread (ciabatta or white crusty)
salt
Basil leaves for garnish
Method:-
Mix the tomatoes, olive oil and salt together. You really want just the flesh of the tomatoes because like I said about the canned option, soggy toast really doesn't hit the mark.
Toast the bread on the BBQ grill lightly, halve the garlic clove and scrape the garlic across the bread. Spoon the tomato mix on top and weh-hey!
Can you make these as quick as they get eaten? I had the whole family round and seemed to spend all my time preparing these whilst they spent all their time eating them! Sometimes it's that simple barbecue idea that's the best.
I guess it is just the epitome of all things from the Mediterranean, keep it simple, keep it fresh and you can’t go wrong.