A fresh snack or starter of juicy tomatoes atop crisp ciabatta bread.
Sure to become a barbecue favourite once tried…
Must have accessory:
- 3 tbsp olive oil, plus a little extra
- Garlic oil
- 2 garlic cloves, crushed
- Sea salt & freshly ground black pepper
- 4 plum tomatoes
- 4 slices ciabatta bread
- 150g mozzarella (drained weight) sliced into 4
- 10g wild rocket, washed & drained
Weber® Small Drip Tray
- Mix together the 3 tablespoons of olive oil, garlic and seasoning. Cut the tomatoes in half, brush with a little garlic oil and arrange in a foil container suitable for cooking on the barbecue (the Weber drip tray is ideal). Barbecue cut-side up over Direct Medium heat for about 3 minutes, or until the tomatoes start to char. Remove from the barbecue.
- Brush one side of the ciabatta with the remaining oil and cook over direct medium heat for 2 minutes, turning once, or until toasted on both sides. Remove the small drip tray from the barbecue with tongs or barbecue mitt.
- Pop the toasted ciabatta in the drip tray and put a slice of mozzarella on top, followed by two tomato halves and continue cooking for a further 2 to 3 minutes, or until the cheese is melted. Remove the bruschetta from the barbecue, garnish with wild rocket and serve with a twist of black pepper and a drizzle of olive oil, if desired.