Smoky Bruschetta

Smoky bruschetta with smoked tomato and Prosciutto

A heartwarming variation on the refreshing Italian appetizer. This lukewarm smoky bruschetta is perfect as an appetizer on a winter BBQ. Hope you have a nice meal and you enjoy your next session.


Smoked tomatoes

  • 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


  1. 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.

  2. 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.

  3. Cut the baguette into slices from about 1 cm and brush with the oil. Grill at a high temperature until the baguette is crispy.

  4. 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.

Serve with a nice glass of wine. Enjoy your meal