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the Ingredients
Instructions
This fresh snack or starter of juicy tomatoes on crisp ciabatta bread is sure to become one of your barbecue favourites…
- Mix together the 3 tablespoons of olive oil, garlic and seasoning. Cut the tomatoes in half, brush with a little garlic oil and arrange in a foil container suitable for cooking on the barbecue (the Weber drip tray is ideal). Barbecue cut-side up over Direct Medium heat for about 3 minutes, or until the tomatoes start to char. Remove from the barbecue.
- Brush one side of the ciabatta with the remaining oil and cook over direct medium heat for 2 minutes, turning once, or until toasted on both sides. Remove the small drip tray from the barbecue with tongs or barbecue mitt.
- Pop the toasted ciabatta in the drip tray and put a slice of mozzarella on top, followed by two tomato halves and continue cooking for a further 2 to 3 minutes, or until the cheese is melted. Remove the bruschetta from the barbecue, garnish with wild rocket and serve with a twist of black pepper and a drizzle of olive oil, if desired.
- Mix together the 3 tablespoons of olive oil, garlic and seasoning. Cut the tomatoes in half, brush with a little garlic oil and arrange in a foil container suitable for cooking on the barbecue (the Weber drip tray is ideal).
- Barbecue cut-side up over Direct Medium heat for about 3 minutes, or until the tomatoes start to char. Remove from the barbecue.
- Brush one side of the ciabatta with the remaining oil and cook over direct medium heat for 2 minutes, turning once, or until toasted on both sides. Remove the small drip tray from the barbecue with tongs or barbecue mitt.Brush one side of the ciabatta with the remaining oil and cook over medium heat for 2 minutes, turning once, or until toasted on both sides. Remove the small drip tray from the barbecue with tongs or barbecue mitt.
- Pop the toasted ciabatta in the drip tray and put a slice of mozzarella on top, followed by two tomato halves and continue cooking for a further 2 to 3 minutes, or until the cheese is melted. Remove the bruschetta from the barbecue, garnish with wild rocket and serve with a twist of black pepper and a drizzle of olive oil, if desired.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
