Grilled Bruschetta-ish

This dish is a twist on traditional grilled bruschetta. Normally, bruschetta is made with tomatoes, olive oil, fresh basil and garlic, and balsamic vinegar.

This morning we were inspired by fresh cherries and Shishito peppers. We grilled both up over charcoal, and tossed on a slice of whole grain bread as well. (Rub the bread with fresh garlic before grilling.) Peppery arugula and a medallion of Vermont Creamery goat cheese made it savory. Cherries were so sweet and caramelized, and the peppers were smokey and mildly spicy. This is a do-again lunch for certain. It would also make a great side dish for dinner!

Nothing beats that smell!

(Corn is for a future salsa.)

Grilled, blistered peppers can be used in so many ways. You can add them to any kind of tacos, egg dishes, or just plain in a salad!

I wish you could have tasted how good this was! Caramelized fruit becomes sweet and gooey, the peppers are mildly spicy, and the charcoal aspect makes everything memorable! It’s much easier to fire up a propane grill but nothing beats charcoal if you have the time! Grilled Bruschetta is a fantastic appetizer, a wonderful mid-day meal, or a wonderful offering to bring for a summer potluck supper.

Before you grill your evening meal, grill up some vegetables and fruit for the next day’s lunch! You’ll be so happy you did!

(Lunch was peppers, with red onion, goat cheese and lime juice on charred corn tortillas.)



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