Grilled Sourdough Bruschetta with Tomatoes and Basil
This bright and flavorful grilled sourdough bruschetta layers juicy tomatoes, fragrant basil, and optional creamy ricotta on perfectly crisped bread—an easy summer classic ready in minutes.
Equipment
- 1 Grill or grill pan heated to medium-high
- 1 Knife
- 1 Chopping board
- 1 Oil brush for olive oil
Ingredients
Main ingredients
- 6 slices sourdough bread or rustic country bread
- 2 fresh tomatoes large and juicy
- 1 handful fresh basil torn by hand
- extra-virgin olive oil drizzle and brush till shiny
- salt and pepper to taste
- 1 clove garlic peeled and cut in half
- ricotta cheese optional
Instructions
Instructions
- Preheat your grill or grill pan to medium-high heat, get it hot enough for those nice grill marks.
- Brush the sourdough slices lightly with olive oil on both sides, don't overdo it or bread gets soggy.
- Place bread on the grill and cook for 2 to 3 minutes on each side until golden brown and grill lines pop.
- While bread’s still warm, rub the cut side of the garlic clove over one side of each slice.
- Chop tomatoes into bite-sized chunks and toss with salt and pepper. Then tear basil leaves over the tomatoes and gently mix it all together.
- Top each grilled bread slice with the tomato and basil mix, pile it on nice and fresh.
- Drizzle a bit more extra-virgin olive oil over the top before serving.
- If you’re using ricotta, spoon it right on top for extra creaminess. Serve immediately and enjoy!
Notes
If using ricotta, add it fresh at serving time. Store the tomato and basil separately for best results when enjoying leftovers.