On the 4th of July, I was blessed to have my immediate family over for a barbecue. It’s very rare that we get together without our extended family, and although they were missed, I was so excited to be able to just sit down and hang out. But, I am notorious for making dishes that require me to spend most of my time inside the house cooking – and then doing the dishes…because I hate waking up to a dirty house.
So this summer, I promised myself that I would find some delicious goodies that could be made outside on the grill. This way, when I was entertaining, I could spend more time outside with our friends and family. However, this has been a rather difficult challenge for me because I am terrified of the barbecue. Something about the open flame and the hot grills, combined with the wacky, unpredictable temperatures, stresses me out.
Anyways, I knew that I wanted to keep the food super easy and use ingredients that were in season, so I was pretty psyched when I came across this recipe in my latest Family Circle magazine. The beautiful, yellow, heirloom tomatoes caught my eye right away, but I didn’t have any on hand – so I used vine-ripened tomatoes instead, which were equally tasty!
The best part about making this Grilled Bruschetta Caprese recipe was that everyone got to help out. From my husband grilling the bread, to my sister and mom rubbing on the garlic, to me layering the mozzerella and tomatoes – it was all hands on deck, which was really nice. 🙂
GRILLED BRUSCHETTA CAPRESE
* 1 loaf sourdough bread (about 1 lb), cut into 1/2-inch-thick slices
* 4 garlic cloves, peeled
* 2 olive oil
* 2 sea salt
* 16 large fresh basil leaves
* 1 fresh mozzarella, thinly sliced
* 2 heirloom tomatoes, thinly sliced
* White balsamic vinegar (We used regular old red because…it’s what I had on hand.)
Step 1: Heat a gas grill to medium high or the coals in a charcoal grill to medium-hot.
Step 2: Grill bread slices 1 minute per side, until toasted.
Step 3: Rub one side of each slice with garlic, lightly brush with olive oil and sprinkle with a pinch of sea salt.
Step 4: On each bruschetta, place a basil leaf, a slice of cheese and a tomato slice. Drizzle with balsamic vinegar and sprinkle with additional sea salt, if desired