It’s time to dust off the grill and fire it up (with natural briquettes of course*). Once the tomatoes in the market are local, fresh and ripe, we start eating this dish at least three times a week. I’ve been known to share a loaf or two with a friend and skip the entrée entirely.

Bruchetta
Six (6) Fresh, ripe tomatoes
One (1) medium onion
¼ cup Balsamic Vinegar of Modena
¼ cup Cold Pressed Extra Virgin Olive Oil
Pinch of sea salt
Large bunch of fresh basil (washed and dried)

Roasted garlic
A full clove of garlic (unpeeled and washed)
Aluminum Foil
¼ cup of olive oil

Plants from a friend - notice the container is newspaper

Loaf (or two) of fresh bruchetta type bread. You don’t want anything light and fluffy here. The crust should be hard and bread should be firm enough to withstand grilling. No store brand, white bread here! But please, no whole grain stuff either. Classic Italian loaf of Panetta works fine.

Cut the tomatoes, being careful to remove the center and seeds. Discard the seeds and squishy center pieces leaving the firmer parts of the tomato.
Chop tomatoes in to fork size pieces.
Dice onion in to small pieces.
Mix tomatoes and onions in large serving bowl.
Add olive oil, vinegar and pinch of salt to tomatoes and onions.
Mix until well coated. Set aside.
Rip fresh basil in to small pieces and mix with other items in large mixing bowl.

Slice bread and drizzle with olive oil. Place bread in either 450 degree oven for ten minutes (until the bread is brown and slightly toasted) or over a low flame grill. Be careful with those gas grills, if the olive oil runs it can get nasty. *We use 100% natural briquettes with a chimney. No lighter fluid and the coals are ready (seriously) in less than five minutes. You are not waiting for any toxic fluid to burn off.

Four (4) whole bulbs of garlic
Aluminum Foil
¼ cup of Cold Pressed Extra Virgin Olive Oil

Wash garlic bulbs and place in tin foil (enough to wrap them tightly so they can cook in the foil.)

Drizzle with olive oil and wrap tightly in the tin foil. Place on side of grill away from direct heat from below for about an hour (depending on the size of the bulbs and the intensity of the heat of course.)

Remove from heat and let cool slightly before opening. Once the bulbs have cooled to the touch, squeeze the garlic cloves in to a small serving dish. Add left over olive oil from tin foil and mix to create a creamy consistency. Spread on grilled bread. Yummy!