Grilled Bruschetta Au Gratin
An appetizer that’s always a guaranteed crowd-pleaser when entertaining is bruschetta.
Just put it on the table and watch the food disappear. Meanwhile, you can crack open a beer and chat with your guests or head to the BBQ and resume cooking the evening’s menu, knowing that you are leaving your guests in good company. (If you leave the room, though, I suggest taking 2-3 slices of bruschetta with you, so you can at least taste it. 😜)
Oh yeah, an attractive and delicious bruschetta like this one gets the party going. 😜
Here’s how to make it:
- ½ white onion
- 1 package of chives
- 12 (approximately) fresh basil leaves
- 4 tomatoes
- Olive oil, to taste (about ½ cup)
- 2 tsp. House of BBQ Experts Argentina BBQ Spice Mix and Dry Rub
- 1 ciabatta baguette
- 1 cup grated Parmesan cheese
- 6 slices prosciutto
- Preheat the grill to 500°F.
- Using a knife, chop the half an onion, chives and basil leaves, and dice the tomatoes.
- Place the sliced ingredients in a bowl, then drizzle with olive oil and sprinkle with Argentina Dry Rub. Toss and set aside.
- Slice the baguette lengthwise and brush each piece’s crumb with olive oil.
- Grill both sides of the bread on the grill grates until crispy.
- Take the pieces of bread off the grill and cover them with the food mixture in the bowl, followed by the Parmesan cheese.
- Turn off the grill’s burners on and turn on the back burner*. Return the half baguettes to the grill and let the cheese brown.
- Take the buns off the grill one last time and add the slices of prosciutto on top of the cheese.
- Divide the bread into individual slices, then serve and enjoy!
*If your grill doesn’t have a back burner, create a large indirect cooking zone instead (split the baguettes into even more pieces, as needed, so that they can fit all the way in afterwards).