Best 17 Grilled Bruschetta Recipes

GRILLED BRUSCHETTA

Steps:

• In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

GRILLED FISH WITH BRUSCHETTA

Steps:

• In a small skillet over medium heat, cook and stir the onion, lime juice, brown sugar, butter and mustard for 4-5 minutes or until onion is tender and liquid is almost evaporated., Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). Top with onion mixture. Fold foil over fish and seal tightly. Grill, covered, over medium heat for 6-8 minutes or until fish flakes easily with a fork., Meanwhile, brush oil over both sides of bread. Grill for 30-60 seconds on each side or until lightly browned. Top each slice of bread with a slice of cheese; grill 1 minute longer or until cheese is melted. Top with salsa. , Open foil packets carefully to allow steam to escape. Serve fish with bruschetta.

GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA

Steps:

• Preheat a grill to medium-high heat.
• Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
• Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
• Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

GRILLED VEGETABLE BRUSCHETTA

Steps:

• Preheat a grill pan over medium-high heat.
• Slice the eggplant lengthwise into 1/4-inch-thick slices on a mandoline if you have one. Put the eggplant in a medium bowl and add 1 tablespoon oil and a pinch of salt. Toss to coat.
• Grill the eggplant in batches until there are grill marks, 2 to 3 minutes. Flip and grill until there are grill marks and the eggplant softens and is no longer white, 2 to 3 minutes. Transfer to a plate and repeat with the remaining eggplant.
• Grill the tomatoes on each side until they begin to pop, 2 minutes per side. Transfer to a medium bowl. Turn off the heat.
• To make the vinaigrette, put the vinegar, mustard, sugar, shallots, garlic, pinch salt and 1/4 teaspoon pepper in a small bowl. Slowly drizzle in 1/4 cup oil while whisking continuously until emulsified. Add the basil, oregano and thyme; set aside.
• Preheat the grill pan over medium-high heat. Brush the bread slices with oil on both sides and sprinkle with salt and pepper. Grill until the bread is crusty and you see grill marks, 2 to 3 minutes per side. Transfer to a plate.
• Put the artichokes in a large bowl. Chop up the cooled eggplant. Remove the cherry tomato skins if desired; they should come right off. Halve or quarter the tomatoes and add to the bowl. Add the lemon zest and half of the vinaigrette and toss together. Taste and adjust the seasoning as desired.
• Top each piece of grilled bread with 3 tablespoons of the vegetable mixture and some crumbled feta if desired.

CHEF JOHN'S GRILLED SWORDFISH BRUSCHETTA

Steps:

• Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
• Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
• Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
• Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
• Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.

KRAFT'S GRILLED BRUSCHETTA CHICKEN

Steps:

• 1. Heat grill to medium heat.
• 2. Place chicken in large resealable plastic bag. Add 2 tbsp. dressing. Refrigerate 10 minutes. Remove chicken from bag; discard bag and dressing.
• 3. Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 minutes. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
• 4. Turn chicken; place on foil. Top with tomato mixture. Grill 8 minutes or until chicken is done.
• 5. Substitute: If you don't have fresh basil, you can use 1 tsp dried basil leaves instead.

GRILLED STEAK BRUSCHETTA SALAD

Steps:

• Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. , Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.

GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST

Steps:

• Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
• Combine scallop ingredients and marinate for about 15-30 minutes.
• Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
• Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
• Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.

GRILLED ASPARAGUS BRUSCHETTA

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Toss the trimmed asparagus with the olive oil and some salt and pepper. Grill until lightly charred on each side, but still robust and crunchy, about 5 minutes. When cool enough to handle, cut the asparagus into very thin slices on the bias (diagonal), and set aside.
• Brush both sides of the bread slices with olive oil. Grill the bread on both sides until toasted with nice grill marks. Remove from the grill and immediately rub the slices of bread on one side with the peeled garlic cloves.
• In a medium bowl, mix together the goat cheese, tomatoes and red pepper until well combined. Spread the goat cheese mixture on the grilled bread in an even layer. Divide the asparagus among each slice of bread, layering it on top of the cheese mixture. Cut each slice in half, and serve the bruschetta immediately.

GRILLED BALSAMIC BRUSCHETTA CHICKEN

Steps:

• Preheat a grill pan over medium heat on the stove top. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
• In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.

GRILLED TOMATO AND BASIL BRUSCHETTA

Steps:

• Place the cut tomatoes into a bowl and salt them. Let sit for 10 minutes. Add the garlic, basil and olive oil, stir to combine and let sit for another 10 minutes.
• Cut the french bread into thick (1 inch) slices. Grill the slices until just toasted and slightly charred, about 1 minute per side.
• Top the grilled bread slices with the tomato mixture and serve immediately.

GRILLED STEAK BRUSCHETTA SALAD FOR 2

Steps:

• Sprinkle steaks with salt and pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes. , Grill bread, covered, until toasted, 1-2 minutes on each side; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping. Drizzle with dressing.

GRILLED EGGPLANT BRUSCHETTA

Steps:

• Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper.

GRILLED BRUSCHETTA WITH TELEME, HONEY, AND FIGS

Steps:

• Prepare barbecue (medium-high heat). Brush both sides of bread with oil. Place bread slices directly on 1 side of grill rack; place sheet of foil large enough to hold bread slices on other side of grill rack. Grill bread until grill marks appear on bottom, about 3 minutes. Turn bread slices over and place bread, grilled side down, on foil. Place 1 cheese slice atop each bread slice; close barbecue and grill bread until cheese melts, about 3 minutes. Transfer bread to work surface; cut each slice into 4 pieces. Top each piece with fig slice. Drizzle lightly with honey and sprinkle lightly with freshly ground black pepper. Transfer to platter and serve.

GRILLED CAPONATA BRUSCHETTA

Steps:

• Cut the eggplant, celery and zucchini into 3/4-in. slices; place in a large bowl. Cut the peppers, onion and tomato into wedges; add to bowl. Add garlic and 1/4 cup oil; toss to coat., Transfer vegetables to a grilling grid coated with cooking spray. Grill, covered, over medium heat for 8-10 minutes or until tender, turning occasionally., Brush bread slices with remaining oil; grill for 1-2 minutes on each side or until toasted. Chop vegetables into 1/4-in. pieces; transfer to a large bowl. Stir in the raisins, tomato sauce, olives, basil and oregano. Spoon 1 tablespoon mixture over each slice of toast.,

GRILLED PORTABELLO MUSHROOM BRUSCHETTA

Steps:

• Clean the portabellas by wiping them with damp paper towels or a damp cloth. Remove the stems and chop them.
• Sautee the chopped stems and garlic in olive oil and season with 1/2 teaspoon of the lemon juice and salt and pepper to taste. You could do this ahead of time.
• Brush the tops of the portabellas lightly with olive oil and place them top down on a moderately hot BBQ grill for about ten minutes, until their edges show browned grill marks.
• Turn the mushrooms over and spread the stem and garlic mixture over their undersides (brush on some more olive oil too if you like). Grill for another five or so minutes.
• Remove the cooked mushrooms from the grill, drizzle with the remaining lemon juice and set them aside to cool down.
• Meanwhile slice your baguette and lightly toast them (this works for me on the top rack of the BBQ for just a few minutes).
• Once the mushrooms are cool enough to handle, cut them into quarters or slice them. Arrange the pieces on the slices of toasted baguette, sprinkle with parsley and serve.

GRILLED BRUSCHETTA

Steps:

• Heat gas or charcoal grill. In small bowl, mix oil, basil and garlic. Brush or drizzle oil mixture on cut sides of bread.
• Carefully brush grill rack with vegetable oil. Place bread on grill over medium heat. Cook uncovered 4 to 6 minutes, turning once, until golden brown. Top with tomatoes.