Grilled Bruschetta with Summer Vegetables and Camembert

GrilledBruschettaWithSummerVegetablesAndCamembertB0615
Preparation Time: 30 minutes
Total Time: 36 minutes
Servings 4 servings

Ingredients

  1. 4 to 6 (1/4” to 1/2” thick) slices yellow bell pepper
  2. 4 to 6 (1/4” to 1/2” thick) slices zucchini, cut at angle
  3. 4 to 6 (1/4” to 1/2” thick) slices red onion
  4. 1 Tbsp. olive oil, plus some for drizzling
  5. 1/2 tsp. dried oregano
  6. Salt and freshly ground black pepper to taste
  7. 4 (1” thick) slices Tuscan Olive Oil Loaf or other sturdy, crusty bread
  8. 1 large garlic clove, halved
  9. 1/3 cup pesto
  10. 1 round of Camembert (about 220 grams), cut into 8 to 12 slices
  11. 8 to 12 ripe tomato slices
  12. 2 cups Kildara Farms Gourmet Greens
  13. 1 Tbsp. balsamic crema (see Note)

Method

  1. Preheat your indoor grill or barbecue to medium-high. Place the onion, zucchini, bell pepper, 1 Tbsp. oil, oregano, salt and pepper in a bowl and toss to coat. (It’s okay if the onion slices fall apart into single rings). Cook the vegetables directly on the grill, or in a grill basket, 1 to 2 minutes per side, until lightly charred and just tender. Transfer vegetables to a plate.  
  2. Grill the bread slices 30 seconds to 1 minute per side, until lightly charred. Remove from the heat, and then rub each bread slice with the half pieces of garlic. 
  3. Spread one side of each bread slice with pesto. Divide and top each bread slice with cheese, tomatoes and gourmet greens. Cut the grilled zucchini and bell pepper slices in half. Now divide and top each sandwich with the zucchini, peppers and onion. 
  4. Drizzle each bruschetta with a little olive oil and balsamic crema, and then serve.
Note: Balsamic crema (or cream) is reduced balsamic vinegar. Look for it in our Deli Department or vinegar aisle.

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