Bruschetta

This is my second attempt at brushetta. My first attempt was a couple of weeks ago but I got distracted partway through the grilling of the bread and by the time I remembered, my bruschette could best be called ‘briquetta’

I’m not sure what is going on but I could not get grill marks on the face of the bread before the sides were charred. Perhaps I need to coat the edges with olive oil too.

And rather than use straight olive oil, I used Garlic Rosemary oil from Robert Rothschild Farms. Heather at Plate It Up! carries it.

Tomato Basil Bruschetta
1 loaf French Bread
Rosemary garlic oil
1 pound tomatoes
1/8 tablespoon kosher salt
3-4 basil leaves

Dice tomatoes into 1/4 inch dice. chop or tear basil into small pieces. Combine tomatoes, basil, salt, and 1/4 cup rosemary garlic oil. Mix will and let stand at room temperature for about 15 minutes.

Cut French bread into 1-inch thick slices. Brush Rosemary garlic oil on both sides. Grill until you get grill marks. Remove from heat and top with tomatoe mixture.