Grilled Bruschetta
Red-ripe tomatoes, garlic and basil on grilled bread drizzled with spicy olive oil.

Recipe by Paul Mayville

This recipe only works on a gas grill on low or on the upper grate. It also works with grill pans or indoor electric grills. If you try this on a hot grill you'll end up with bruschetta that's only good for starting a fire (which is proabably what will happen).

Ingredients

• 1/2 cup extra virgin olive oil
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon minced garlic
• 1 can refrigerated cresent dough
• 1/2 medium tomato, seeded and chopped
• 1/4 cup fresh basil, chopped

Directions

Drop both types of pepper and garlic into small bowl or ramekin and add olive oil. Whisk until blended. Let oil stand 1 hour to settle and to infuse garlic and pepper flavor into oil. Pour off and use the top, clear oil.

Pre-heat grill on low. Separate dough into perforated triangles and brush with oil. Place oil side down onto grill. Brush other side with oil and turn when ready (approx 1 minute). Brush bread with oil once more after removing from grill and top with tomato. Sprinkle with basil and serve while hot.