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Fire-Roasted Bruschetta
By Traeger Kitchen
Fresh tomatoes loaded with herbs atop chicken or toasted sourdough bread is divine.
Prep Time
15 Minutes
Cook Time
10 Minutes
Pellets
Hickory
Ingredients
How many people are you serving?
4
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| 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.
Ingredients
1 Clove garlic, finely chopped
4 Tablespoon balsamic vinegar
1 Teaspoon brown sugar
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.
Ingredients
4 Roma tomatoes, sliced 1/2 inch thick
As Needed Olive oil
To Taste salt and pepper
4
Close the lid and roast the tomatoes for 4-5 minutes.
450 ˚F / 232 ˚C
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
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.
Ingredients
1/2 Bunch green onions
2 Clove garlic
4 Tablespoon basil, thinly sliced into ribbons
To Taste salt and pepper