The Washington Post, June 18, 2008
This deconstructed bruschetta calls for 3 heat zones, including a portion of the grate that is covered with a double layer of aluminum foil. If the bread is browning too quickly, use tongs to pull it onto the foil.
In Spain's Catalonia, big pieces of rustic country bread are used for this recipe; we cut slices from a loaf of Mark Furstenberg's White Bread (see recipe in Recipe Finder).
8 appetizer servings
Ingredients:
Directions:
Prepare the grill for 3 heat zones. If using a gas grill, preheat to medium-high (400 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute most of them on one side of the cooking area. For a (direct-heat) medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Spread a sparser layer of coals in the center, and leave the far side free of coals. Place a double layer of aluminum foil on the grate above the area with no coals. Have ready a spray water bottle for taming any flames. Brush and oil the grill grate.
Place a tomato half and a garlic clove half, if using, on individual plates.
When ready to cook, arrange the bread slices on the hot side of the grate and grill for 2 to 4 minutes per side, until nicely browned. If the bread cooks too fast, use tongs to pull it over indirect heat or onto the foil-lined side of the grate, to keep it warm.
Place a piece of grilled bread on each plate. To eat, rub a bread slice with the cut side of the garlic, if using, and then with the cut side of the tomato. Drizzle each slice with oil and sprinkle with salt and pepper, if desired.
Adapted from "The Barbecue! Bible," by Steven Raichlen (Workman, 2008).
264 calories, 7g fat, 1g saturated fat, 24mg cholesterol, 345mg sodium, 42g carbohydrates, 3g dietary fiber, n/a sugar, 7g protein.
