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14
Classic Tomato Bruschetta
Always a popular appetizer. The topping can
be made up to a day in advance and stored in
the refrigerator until ready to serve. For a show-
stopping presentation, seek out a mixture of red,
orange and yellow grape tomatoes.
Makes 12 bruschetta
12 slices (½-inch thick) French bread
(baguette)
2 tablespoons extra virgin olive oil, divided
1 cup grape tomatoes, chopped (about
¼-inch pieces)
¼ teaspoon kosher salt
1 to 2 pinches freshly ground black pepper
2 garlic cloves, peeled and finely chopped
2 large fresh basil leaves, thinly sliced
(chiffonade)
grated or shredded Parmesan, for
sprinkling (optional)
1. Preheat grill in the closed position.
2. Using 1 tablespoon of the oil, brush all the
bread on both sides. Once the unit has
preheated, put all the bread onto the grill and
cook 3 to 5 minutes, until lightly browned.
3. While bread is grilling, prepare topping. In a
small bowl, stir together the tomatoes, salt,
pepper, garlic and basil with the remaining
oil.
4. Once bread is grilled, transfer to a platter
or large plate. Evenly divide the topping on
the grilled bread. Sprinkle with Parmesan if
desired; serve immediately.
Nutritional information per bruschetta:
Calories 116 (23% from fat) • carb. 19g • pro. 4g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 197mg
• calc. 16mg • ber 1g
Grilled Antipasto
Serve on a large platter with some
wedges of grilled flatbread for your next
party. The colors of the vegetables will
brighten any table.
Makes 4 servings
½ medium eggplant, cut into ¼-inch-thick
slices
1 small red or yellow pepper (or ½
medium-large), cored, quartered and
cut into ¼-inch strips
1 small summer squash or zucchini,
halved and cut into ¼-inch strips
2 garlic cloves, peeled and smashed
1
⁄3 cup pitted niçoise olives
2 tablespoons olive oil
½ teaspoon kosher salt
pinch freshly ground black pepper
2 sprigs fresh thyme (leaves only)
½ teaspoon grated lemon zest
1. Preheat grill in the closed position.
2. While the unit is preheating, toss all of the
ingredients, except for the lemon zest,
together in a large bowl. Once hot, put
1
⁄
3
to ½ of the vegetables on the grill plates.
Tossing occasionally, cook until grill marks
are visible and vegetables are tender. Repeat
with remaining vegetables. The entire grilling
process will take about 15 to 20 minutes.
3. Remove and toss with the lemon zest.
Serve immediately.
Nutritional information per serving:
Calories 86 (70% from fat) • carb. 5g • pro.1g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 271mg
• calc. 16mg • ber 3g
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