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BBQ Bruschetta

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BBQ Bruschetta? Yep, I know....barbecue/BBQ and a classic dish such as Bruschetta? I've had several people ask me to give the Bruschetta recipes that I did with on NBC. The truth is that the recipe is almost to simple to list, but I did below. The bigger questions is this - So, what is Bruschetta?

Broken down to its lowest level Bruschetta is bread lightly basted with olive oil and toasted over coals, or grilled, or baked. You get the idea. For general conversation, that's all Bruschetta really is. I've been told the whole idea is that this was a way to test the flavor of a batch of Olive Oil back in the day. Everything after that is for fun. Traditionally you'll see tomato, garlic, cannellini beans etc listed on restaurant menus.

Research - All this really means is that I drove Ally around to several restaurants in search of a classic Bruschetta. Everyone seemed to have their own take on how to make it so I figured I could do the same. You can probably see where this is going if you've ever read one of my books, seen me on TV or attended a book signing or NASCAR tailgate when I have my grills set up. I like making something fun using simple ingredients.  Here's what I did.

BBQ Bruschetta
It's pretty simple really - I just used some Que, sauce, and a bit of cheese. Change up as you see fit!
Pepper Jack Cheese
Pulled smoked pork
BBQ Sauce.

Yep, a different twist, but like I said; after the sliced bread is brushed with olive oil and toasted on the grill then everything else is Gravy; or BBQ sauce!

My Basic Loaded Bruschetta
Italian or French Bread sliced
Basted lightly with Olive Oil
or Pam Spray Olive Oil
Toasted on the grill – lightly
Tex Mex Flavored
Italian seasoning
Italian seasoned chopped tomatoes
Salsa - Chunky
Pepper Jack or Mozzarella Cheese
Combine the tomatoes and salsa. Place some cheese on the Bruschetta, or as we call it in the South - toast. Then top with the mix, sprinkle with seasoning, maybe even Cajun seasoning and serve. DANG!


 
Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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