Bruschetta is a cool way to let your grill in on the appetizer action. Bruschetta are those little toast pieces covered with yummy tomato mixture. And yes, the only part we are doing on the grill is the toast, but it is still grilling!

6 roma tomatoes, chopped
5 cloves roasted garlic, minced
2 tablespoons balsamic vinegar
1/4 cup chopped or chiffonade fresh basil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup olive oil
1/2 cup fresh grated Parmesan cheese
1 or 2 baguettes (French bread) cut into 1/3 to 1/2 inch slices


In a bowl, mix the first 6 of the ingredients. Add 1/2 of the olive oil (1/4 cup) and 1/2 of the cheese (1/4 cup). Cover and refrigerate for later. If you let it refrigerate for more than an hour, the flavors will have time to mingle.

Mix the remaining olive oil with the olive oil that was used to roast the garlic. Brush this garlic olive oil on to both sides of the slices of bread. Make sure you get all the way to he edges. Any areas that you don’t brush with oil will burn faster than the oiled areas, so make sure you brush evenly across the entire slice.

With the grill on medium high, lay out the slices of bread on the grill. Keep a close eye, checking regularly. Watch for hot spots. Once browned, flip the slices to brown the other side.

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