Grilled Bruschetta Two Ways

Grilled Bruschetta Two Ways updates the popular Italian appetizer with all the flavors of summer.  With one bite, you can taste the summer sun-ripened elements all brought together into a savory symphony.

Here we expand on the usual bread base by toasting the bread on the grill and complimenting them with grilled eggplant slices too. Grilling the bread and eggplant bases gives this bruschetta an added depth of flavor.  The colorful and tasty dressing sauce adds flavor complexity and “Zip”, as Vito’s Mom would say.

Serve Grilled Bruschetta Two Ways to your guests as an appetizer before Chicken Abruzzese at your next dinner party or pass a platter of this bruschetta around at your backyard barbecue, either way, it’s a sure crowd-pleaser.

Grilled Bruschetta Two Ways

Prep Time: 30 minutes, Total Time 60 minutes Yield: 6 – 8 servings

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  • 3 cloves Garlic, peeled and trimmed
  • 2 Tbs Flat Italian Parsley leaves, finely chopped
  • Basil leaves sliced into very thin strips to yield 1 Tb
  • 1 tsp dried Oregano
  • 1 tsp Red Pepper Flakes
  • ½ tsp coarse Sea Salt
  • 1 Tb Capers, drained of brine and roughly chopped
  • 1 ½ tsp Balsamic Vinegar
  • 5 very ripe Roma Tomatoes, finely chopped
  • 3 Tbs Extra Virgin Olive Oil
  • 1 medium Eggplant, ends trimmed
  • ½ Baguette
  • Additional Extra Virgin Olive Oil

Grilled Bruschetta Two Ways


  1. Slice two of the garlic cloves very thinly.
  2. Prepare the bruschetta sauce by combining the sliced garlic, parsley, basil, oregano, red pepper flakes, sea salt, capers, balsamic vinegar, Roma tomatoes and extra virgin olive oil in a deep bowl. Stir to mix, taste and adjust for salt. This can be done up to an hour prior to grilling.
  3. Cut the eggplant into 3/4-inch thick round slices.
  4. Cut the baguette into 1/4-inch thick slices.
  5. Slice the third garlic clove in half lengthwise and lightly score the cut sides.
  6. Rub the surfaces of the eggplant and baguette slices with the cut sides of the garlic clove, then brush with extra virgin olive oil.
  7. Mince the garlic clove and stir into the reserved bruschetta sauce.
  8. Heat your grill to a high heat. To test, you should be able to hold your hand 1 inch from the grill surface for only 1 second.
  9. Place the eggplant and baguette slices on the grill surface. With the grill uncovered, grill the baguette slices to a golden brown, 1 to 2 minutes maximum per side.  Remove the baguette slices from the grill.
  10. Cover the grill and continue to grill the eggplant slices until nicely browned, 5 minutes maximum per side.
  11. Remove the eggplant slices from the grill and arrange them and the baguette slices on a platter.
  12. Dress each slice with a 1/2 to 1 teaspoon of the sauce.
  13. Serve the Grilled Bruschetta Two Ways immediately along with the remaining sauce.

Grilled Bruschetta Two Ways

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