Grilled bruschetta

Yield: 8 servings

Measure Ingredient
10 larges Clov garlic; peeled
1 slice Red onion; (4 1/4 inch) or
\N \N Sweet onion
1 slice Italian bread; (8 1/2 inch)
\N \N Olive oil; for brushing
8 larges Tomatoes; firm but ripe
¼ cup Fresh basil; chopped
1 tablespoon Balsamic vinegar
2 teaspoons Extra-virgin olive oil
¼ teaspoon Salt
¼ teaspoon Pepper

Place garlic cloves in center of 10" square of aluminum foil. Wrap into packet; pierce in several places with top of sharp knife so charcoal flavor can penetrate garlic. Lightly oil both sides of onion rings and bread by brushing or spraying.

Hold onion rings together by inserting a toothpick through each slice.

Grill garlic packet, whole tomatoes and onion rings on uncovered grill over medium coals for about 4 minutes. Carefully turn tomatoes and onion slices, continue grilling 4 min. Transfer tomatoes and onion rings to shallow bowl.

Grill bread until browned, 1-2 minutes per side.

Cool, cover and refrigerate half of grilled tomatoes, onion rings and garlic for Grilled Tomato Soup recipe. Peel off and discard skin from remaining tomatoes; remove cores. Remove toothpicks from onion rings.

Coarsely chop tomatoes, reserving any juices. Transfer tomatoes and juices to medium bowl. Chop onion slices and mince garlic; add to bowl. Stir in basil, vinegar, olive oil, salt and pepper; mix well.

Spoon mixture over grilled bread; serve immediately with additional pepper if desired. Makes about 3 cups of topping or 8 appetizer servings of about ⅓ cup per slice of bread. |

NOTES : 2 grams total fat per serving.

Recipe by: July 1996 Vegetarian Times Converted by MM_Buster v2.0l.

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