MM: Bruschetta #2
---------- Recipe via Meal-Master (tm) v8.05

Title: Bruschetta #2
Categories: Bbq/grill, Breads, Appetizers
Yield: 6 Servings

3 c Seeded and diced plum -Tomatoes
24 cl Caramelized Garlic
2 tb Grated Parmesan cheese
1 tb Capers,rinsed
Salt & Pepper to taste
12 sl Round country style bread,
-sliced 3/4 inch thick
1/4 c Olive oil
6 Basil leaves,chopped
Grated Parmesan cheese

~----------From " GRILLING WITH CHEF GEORGE HIRSCH"------------------

~-----From the library of Charlie in Philly CJPV06A-----------------

GRILL TEMPATURE = Medium ^^^^^^^^^^^^^^^^^^^^^^^^

Somtihng wonderful happens to country-style bread when
it's brushed with olive oil and grilled.
It's smoky flavor is the perfect foil for fresh
tomatoes seasoned with lots of caramelized garlic,
Parmesan cheese,and capers. Day-old bread makes the
best brushetta,so this is a good way to use up
yesterday's loaf of Italian,French,or sourdough bread.
Serve bruschetta with salad or soup, or as a snack
with a chunk of Pepperoni.

To make the topping, combine the tomatoes, garlic,
Parmesan cheese,capers,salt and pepper.

Brush the bread on both sides with olive oil and grill
for 10 to 15 seconds on each side. Press down on the
bread with a spatula so that the bread picks up grill
marks

When the bread is grilled, top the slices evenly with
the tomato mixture and place them in a foil pan on the
grill. Close the hood and heat for 4 to 5 minutes.
Remove the pan and sprinkle each bruschetta with basil
and Parmesan cheese.

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