Smoky Bruschetta met tomaat en Prosciutto
In the last post I told a bit more about the new project I’m working on together with “Cine Touch media”. Maybe you already saw this delicious snack in the accompanying movie, because from now on we’ll try to broadcast some recipes on Youtube on a regular basis. This smoky Bruschetta with smoked tomato and Parma ham is one of the recipes shared in the first vlog. A simple summery dish that, with a hint of smoke in the lukewarm tomatoes, turns into a heavenly wintery starter. In the recipe below you can read the instructions since you’ll probably don’t speak dutch (the language used in the video).
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As you can see in the video it was a pretty cold day to start this new series. But those are my favorite. Warm up with a delicious bite of good food on the side of a burning fire. As main course I made the Cacciatore con pollo alla griglia. I wanted to present a nice Italian snack for starter. An idea I had been playing with for a long time and turned out surprisingly well. By smoking the tomato for the smoky Bruschetta for a little hour at a low temperature (75°C) on the Traeger, you get a nice smoky touch that gives some depth to the Italian classic. Serving it lukewarm on a piece of grilled bread, you also get a different experience than you are used to.
To be honest, the result was even better than what I had in mind. The juicy tomatoes appear to quickly absorb the smoke taste, so the typical BBQ taste was reflected in it relatively quickly. It shouldn’t have been more. It’s not the intention that the smoky taste in the Smoky Bruschetta will dominate the other flavors. By the way, dare to use enough acids when seasoning. These will lift the taste of the tomato to a higher level and bring balance in this appetizer. Although it is not a difficult dish to make, it seems important to me to keep control over the fire. You don’t intent to actually cook the tomatoes otherwise you get a sauce and you lose the structure of the tomato. If you don’t work on a Traeger pellet BBQ, try to work indirectly and keep the temperature low.
How much I enjoy BBQ in winter season, there are also some challenges. Pay special attention to slippery spots on your terrace. Before you know it, you are lying on the ground. Speaking out of experience. During the recording for the youtube video I went down. So be careful, you don’t want these delicious snacks to end up on the floor. Did you make the smoky bruschetta yourself and/or do you like the recipe? Then I hope to see a nice reaction on the social media pages. These are important to get more visibility in the future. I would appreciate it in advance. Have fun and smoke on!
- 250 gr. cherry tomatoes in pieces
- 2 Tbsp lemon juice
- 0.5 Tbsp balsamic
- salt and pepper to taste
- 1 baguette preferably one day old
- 1 Tbsp oil
- 1 to e garlic
- 125 g mozzarella in pieces
- 10 leaves of finely chopped basil
- a couple slices of Prosciutto
Cut the cherry tomatoes into fine cubes and marinate with the lemon juice, pepper, salt and balsamic vinegar. Set aside for about 1 day so that the flavours can blend in nicely.
Prepare the BBQ for an indirect session at low temperature (75°C) and smoke the tomato for about 1 hour. Set aside and increase the heat of your BBQ. For this session I've used the Traeger Ironwood pellet grill. When using a different kind of BBQ work on an indirect heat source on low temperature and toss in a wood chunk between the coals.
Cut the baguette into slices from about 1 cm and brush with the oil. Grill at a high temperature until the baguette is crispy.
Rub the grilled bread with a piece of garlic. Chop the basil and stir into the tomato mixture. Place on the buns together with some tufts of mozzarella cheese and prosciutto slices.