We might have air conditioning now, but taking the heat outside - on the grill - is nice. Sometimes my family gets tired of eating the same food - burgers, chicken, hot dogs - so we have this nifty quick recipe for the grill that's different.
Also, though most recipes of this kind call for Roma tomatoes, this is the best time of year for homegrown tomatoes. They are always better in, and on, whatever you're making.
Tomatoes and Bruschetta on the Grill
Mix together in a bowl 4 fresh tomatoes, chopped, 1 clove of garlic, minced, 1/4 cup olive oil, 3 tablespoons Balsamic vinegar, 1/4 cup finely chopped basil. Add salt and pepper to taste.
Cut two baguettes into thick slices, about 1/2 inch.
Spoon the tomato mixture on the bread. Then top with finely shredded mozzarella cheese.
Be sure the fire in the grill is gone and only coals are left. Raise the grill level to its highest point above the coals. Cooking time is minimal so be careful the bread doesn't burn. The cheese should be melted.
You can cover the grill with aluminum foil, if you like, for easier removal. I like the bread better toasted over the coals without it, but it's good either way!
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