GRILLED BREAD (PANE ALLA GRILLIA)
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.
GRILLED BREAD AND TOMATO SALAD
Provided by Fred Thompson
Categories Tomato Vegetable Side Fourth of July Picnic Super Bowl Vegetarian Graduation Father's Day Backyard BBQ Dinner Lunch Summer Tailgating Grill Grill/Barbecue Party Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- 1. Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
- 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- 3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
- 4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.
GRILLED BREAD WITH RICOTTA & TOMATOES
Provided by Mona Talbott
Categories Tomato Appetizer Side Kid-Friendly Quick & Easy Ricotta Spring Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
- Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
- Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
- Do ahead: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.
GRILLED BREAD WITH TOMATO-GINGER SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Transfer to a cutting board and let cool slightly, then roughly chop.
- Mix the ginger, cayenne and lime juice in a medium bowl, then stir in the onion, tomatoes and cilantro. Let sit at least 20 minutes at room temperature.
- Preheat a grill to medium high. Brush the bread with olive oil and season with salt. Grill until warmed through and lightly charred, about 2 minutes per side; brush with more olive oil. Add 1/2 teaspoon salt to the tomato salad and toss. Spread the bread with yogurt and top with the tomato salad.
GRILLED SOURDOUGH BREAD WITH GARDEN TOMATOES
Make and share this Grilled Sourdough Bread With Garden Tomatoes recipe from Food.com.
Provided by CookingONTheSide
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Melt butter in 1-quart saucepan until sizzling; stir in shallots and garlic.
- Cook over medium heat, stirring occasionally, until shallots are tender (1 to 2 minutes).
- Place bread slices onto grill. Grill until toasted (4 to 6 minutes).
- Turn; brush each bread slice with butter mixture.
- Sprinkle with basil; top each bread slice with 3 tomato slices.
- Sprinkle each tomato-topped bread slice with 1/2 teaspoon vinegar.
- Continue grilling until bread is lightly browned (2 to 3 minutes).
Nutrition Facts : Calories 112.2, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 84, Carbohydrate 2.3, Fiber 0.5, Sugar 0.8, Protein 0.6
GRILLED BREAD WITH TOMATO
Anchovy fillets or serrano ham can also be added to these crusty bread slices. Found on MyRecipes.com and originated from Sunset magazine.
Provided by lauralie41
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- On a grill, grill pan, or in a toaster, toast bread until golden brown.
- Rub peeled garlic cloves on toast if using. Cutting tomatoes in half crosswise, rub toast squeezing gently so toast is coated with juice, bits of tomato, and seeds.
- Drizzle toast with olive oil and sprinkle with salt to taste, serve immediately.
Nutrition Facts : Calories 14.8, Fat 0.2, Sodium 4.1, Carbohydrate 3.2, Fiber 1, Sugar 2.2, Protein 0.7
TOMATO OMBRE ON GRILLED RUSTIC BREAD
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter.
- Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.
- Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve.
GRILLED TOMATO AND FETA SANDWICH
With perfectly toasted, crisp bread, a slightly warm feta filling, and slices of juicy ripe tomato, this might be the best tomato sandwich I've ever had! The combo of briny feta and sweet tomatoes is amazing. Serve with chips and a cold glass of Pinot Grigio.
Provided by NicoleMcmom
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
- Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
- Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.
Nutrition Facts : Calories 444.9 calories, Carbohydrate 34.3 g, Cholesterol 38.6 mg, Fat 29.6 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 8.8 g, Sodium 1066.9 mg, Sugar 5.4 g
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3/5 (1)Estimated Reading Time 50 secsServings 6-8Calories 276 per serving
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