10 Minute Grilled Bruschetta
This is the best grilled bruschetta that you can make all summer long! Grilled sourdough is topped with super garlicky cherry tomatoes and balsamic vinegar, finished with lots of fresh basil. It's a dream side dish or snack.
Ingredients
- 2 cups cherry tomatoes, halved or quartered
- 8 garlic cloves, finely minced
- kosher salt and pepper
- 2 tablespoons olive oil
- 1 to 2 tablespoons balsamic vinegar
- ΒΌ cup chiffonade basil
- 4 slices sourdough bread
Instructions
- Preheat your grill to the highest heat.
- In a large bowl, combine the tomatoes, minced garlic and a big pinch of salt and pepper. Toss well. Drizzle in 1 tablespoon of olive oil and 1 to 2 tablespoons of balsamic vinegar. Toss again. Add in the fresh basil and toss.
- Brush the bread slices with the remaining olive oil. Place them directly on the grill. Grill for 1 to 2 minutes, until grill marks appear and the bread is toasted. Flip and grill 1 to 2 minutes more.
- Remove the bread from the grill and slice it in half. Top each piece with a heaping scoop of the tomatoes and garlic. Serve immediately!
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