Sunday, June 5, 2011

Grilled Bruschetta

So now that it looks like summer weather might be upon us (fingers crossed!) I have been looking for simple, lighter recipes for the warmer weather.  I happened upon this little gem at one of my favorite sites, the Pink Parsley blog.  This recipe is from Ina Garten, who I am big fan of because she is big on cooking in season and using fresh, simple ingredients that mean big flavor!  This recipe really couldn't get easier and it was so yummy; even hubby, who has a hate-hate relationship with carbs, gobbled these up. (He then promptly asked me not to make them again because he would eat too many!)

I served these babies with a spinach salad and it was the perfect warm weather meal; you even prepare them on the barbecue, so there is no oven to turn on and sweat over, and it means your house won't have to be hotter than hades after making a meal! Yay!  So, without further ado, here is Pink Parsley's adaption of Ina's Grilled Bruschetta with Prosciutto & Mozzarella (from The Barefoot Contessa, How Easy is That?)

Grilled Bruschetta with Prosciutto & Mozzarella

6-8 slices French Baguette (sliced about 3/4" thick)
1 garlic clove, cut in half
Olive Oil
60 grams sliced Prosciutto
Grated Mozzarella
Fresh herbs: I sprinkled these with basil & parsley
Pepper to taste

Make sure barbecue grates are clean, brush with oil and bring to medium-high heat.
Brush one side of each bread slice with olive oil and grill, oil side down, until toasted.
Remove from grill and when decently cool rub the grilled side with the cut garlic. (The more you rub, the more bite it will have.)
Place torn prosciutto and mozzarella on top.
Return to grill (if you have a top rack, this is best) and cook until cheese is melted.
Sprinkle with fresh herbs and pepper.


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