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.
Ingredients
Smoked tomatoes
- 250 gr. cherry tomatoes in pieces
- 2 Tbsp lemon juice
- 0.5 Tbsp balsamic
- salt and pepper to taste
Finishing
- 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
Instructions
- 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.