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| Mr. Darcy is waiting for his first course… |
Bruschetta is always a hit. If you are filling a little daring, do a couple of different versions – prosciutto & mozzarella, mushrooms & fontina, or roasted red pepper and blue cheese. Classic tomato and fresh mozzarella is still my favorite. I like to do courses on the grill – not in a fancy-schmancy way, but in a have-something-different-to eat-every-10-minutes sort of way. I start with something that takes just a couple of minutes, in this case bruschetta, then the rest of the dinner goes on while we nibble on appetizers and sip cocktails. For the entire Easy Summer Grilling menu, click here! The Easy Summer Grilling Menu : Tomato & Fresh Mozzarella Bruschetta Herb Marinated Grilled Jumbo Shrimp Grilled Asparagus Grilled Corn on the Cob Grilled Peaches with Ice Cream For the all of the recipes from the Easy Summer Grilling menu, click here 
Fresh Mozzarella & Tomato Bruschetta on the Grill serves 4 2 cups of tomatoes, cherry or otherwise, diced 8 ounces of fresh mozzarella 2 tablespoons of fresh basil, chopped 1/4 cup of olive oil (divided into 2) 1 loaf of french or italian bread, sliced 1 clove of garlic In a bowl, combine tomatoes, mozzarella basil, 2 tablespoons of olive oil, salt and pepper. Brush the slices of bread with the remaining olive oil. 
Grill the bread for 1 minute on each side just until it starts to brown. Remove the bread from the grill and rub the raw garlic on the bread. Top with tomato and mozzarella mixture. 
If you’d like to put the assembled bruschetta back on the grill, they make a great hot and melted snack. They are great served hot or cold.
