Grilled Bruschetta Duo

Preparation

Classic Bruschetta

1. Set your Memphis Wood Fired Grill to 500F using Fruit wood pellets.
2. Cut the stem end from the tomatoes, and cut into small chunks using a paring knife. Cut the tomatoes over a plate, so you don’t waste any juice from tomatoes. Discard the tomato core. Squeeze one garlic clove into the mix and add 2-3 Tbsp of the olive oil. Tear the basil leaves into small pieces and add to the mix as well. Mix this by hand and set aside to marinate for at least 10 minutes.
3. Slice the Tuscan bread into slices, and brush each slice with some olive oil. Season the bread with some flaky sea salt as well.
4. Grill the Tuscan bread slices for a couple of minutes on each side, until they have nice grill marks and a crunchy texture.
5. For the classic bruschetta, gently rub the grilled slices of bread with the cut end of the raw garlic cloves.
6. Top each slice with the marinated tomatoes. Serve immediately.

Grilled Peach Bruschetta

1. For the grilled peach bruschetta, mix the peach slices with 2 Tbsp of olive oil and season with some flaky sea salt. Grill until lightly charred, about 3-4 minutes. Set aside to cool slightly, then chop and place in a medium sized bowl. Toss the grilled peaches with salt, pepper and remaining tablespoon of olive oil.
2. Prepare and grill the bread in the same way we did above in the classic bruschetta.
3. Spread a thin layer of goat cheese over each slice of bread and top with a dollop of the grilled peach mixture. Season with additional salt and pepper and garnish with basil.