Grilled Bruschetta Recipe - Cooking Index
Grilled Bruschetta Recipe - Cooking Index
In Italian, "bruschetta" means "to roast over coals." Bruschetta is kept very simple in Italy. The bread is first toasted in a wood-burning oven, then rubbed with garlic cloves, drizzled with olive oil and seasoned with salt and pepper. Bruschetta is traditionally heated before serving. True Italian bruschetta is also topped with paper-thin tomato slices, fresh basil and Parmesan cheese.
Courses: Breads| 1 | Pillsbury refrigerated parmesan | |
| Breadsticks - (10.6 oz) | ||
| 1 | Tomato - very thinly sliced (large) | |
| 1 tablespoon | 15ml | Thinly-sliced fresh basil - if desired |
Heat grill. Cut 15- by 12-inch pieces of heavy duty foil; spray with nonstick cooking spray. Unroll dough into 2 sections on sprayed foil; do not separate into breadsticks. Press or pat each section until both are some size.
When ready to grill, invert dough onto grill rack on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; peel off foil. Cook 3 to 5 minutes or until bottoms are deep golden brown.
Turn dough sections; generously spread with Parmesan topping. Arrange tomato slices evenly over topping. Cook an additional 2 to 3 minutes or until bottoms are deep golden brown and dough is thoroughly cooked; watch carefully to prevent burning. Remove from grill. Sprinkle each section with basil. Cut each into 4 squares.
This recipe yields ?? servings.
Source:
Pillsbury Classic Cookbooks Grilling Crisp, Cool Salads, Too!, May - 2001
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