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Italian London Broil Bruschetta Recipe
These appetizers are great at a party because they are served at room temperature. Not only are they colorful with the green, red, and white of the Italian Flag, the smell of the tomatoes, garlic, and basil is divine. If youíre not planning a party anytime soon, make these to serve with your favorite soup or salad; they go perfectly with either, and are fancy enough for a ladies luncheon or other guests.
Italian London Broil Bruschetta are very quick to prepare, especially if you have the Italian London Broil Module (recipe link at the bottom of this article) prepared and in your freezer. The baguette slices may be toasted several hours ahead, and the topping can also be prepared a few hours ahead (refrigerate if preparing more than two hours ahead). When itís time to put the bruschetta together, it will only take 5-10 minutes of hands-on time.
Italian London Broil Bruschetta
24 appetizers or six main dish servings
1 baguette, cut into 1/2" slices
2 cloves garlic, halved lengthwise
1/4 cup olive oil
4 Roma tomatoes, diced
2 tablespoons fresh basil, coarsely torn
1 clove garlic, finely minced
1 tablespoon olive oil
2 tablespoons gorgonzola, crumbled
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 ounces Italian London Broil Module
Preheat a gas grill to high if you have time, otherwise, you may use the broiler.
Lay the baguette slices out on a baking sheet; rub the cut sides of the garlic cloves over the surface of each slice, then brush with the olive oil. Grill the slices until lightly browned on the gas grill or broil; set aside.
Mix the tomatoes, basil, garlic, olive oil, Gorgonzola cheese, parsley, salt, and pepper together in a small bowl; set aside at room temperature.
When youíre ready to assemble the bruschetta, cover each of the toasted bread slices with the Italian London Broil slices, then top with the tomato topping mixture. Serve immediately as an appetizer or an accompaniment to soup or salad.
Content copyright © 2013 by Karen Hancock. All rights reserved.
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