Bruschetta When you have fresh, homemade sourdough bread and it is tomato season, you have to make some bruschetta. The sourdough was brushed with olive oil and broiled on each side to get a nice char. fresh tomatoes were diced and mixed cloves of diced garlic that I had previously roasted (see below for more detail), parmesan cheese, olive oil, aged balsamic, fresh basil, salt and pepper. That was all mixed together and set aside. The bread was topped with fresh mozzarella, then the tomato mixture and drizzled with a touch more of the balsamic. Finally, I plated it up with some prosciutto and garnished with more fresh basil. To make the roasted garlic, cut the tops off of the garlic and drizzle olive oil into the cut garlic. Sprinkle with salt and pepper and foil wrap around the garlic leaving the top exposed. Then smoke for 1 -2 hours using @bearmountainbbq pecan wood before increasing the temp to 350 and cook till a toothpick can easily slide in and out of the garlic cloves. Let cool slowly on the counter. These can be wrapped in Saran wrap and frozen in a freezer bag, so I do big batches at a time and keep it always on hand. #bruschetta #tasteofitaly #summerfoods #bearmountainbbq
https://instagr.am/p/DLFvtocJwxX/