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Fire-Roasted Bruschetta

Fire-Roasted Bruschetta

By Traeger Kitchen

Fresh tomatoes loaded with herbs atop chicken or toasted sourdough bread is divine.

Prep Time

15 Min

Cook Time

10 Min

Pellets

Hickory

Ingredients

This recipe serves:

4

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Units of Measurement:
main
1 Clove garlic, finely chopped
4 Tablespoon balsamic vinegar
1 Teaspoon brown sugar
4 Roma tomatoes, sliced 1/2 inch thick
As Needed Olive oil
To Taste salt and pepper
1/2 Bunch green onions
2 Clove garlic
4 Tablespoon basil, thinly sliced into ribbons

Steps

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    Meanwhile, combine 1 clove of the chopped garlic with the balsamic vinegar and brown sugar in a small bowl. Stir until the brown sugar dissolves.

  • 3

    Drizzle the sliced tomatoes with olive oil and season liberally with salt and pepper. Place tomatoes directly on the grill. Brush the tops of the tomatoes with the balsamic mixture.

  • 4

    Close the lid and roast the tomatoes for 4-5 minutes.

    450 ˚F / 232 ˚C

    00:05

  • 5

    Flip the tomatoes and brush the tops of the tomatoes with more of the vinegar mixture. Close the lid and roast the tomatoes for an additional 4-5 minutes.

    450 ˚F / 232 ˚C

    00:05

  • 6

    Tomatoes should be soft. Remove them from the grill, and allow them to cool.

  • 7

    Peel the skin off of the cooled tomatoes. It should come off easily. Coarsely chop the tomatoes and transfer to a mixing bowl.

  • 8

    Add in the green onions, remaining 2 cloves of garlic, and basil. Add salt and pepper to taste.

My Notes


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