Classic Bruschetta with Flame Charred Baguette
In the height of tomato season, bruschetta is a no-brainer at camp. With the charred bread and tangy tomato mix. you will have an easy meal in the bag. You can do it ahead and let it sit in the cooler for an hour or two and the flavors will come together even better. Just char your bread right before serving.
2 c diced tomato, fresh
1 shallots, finely diced
2 garlic cloves, mined
1/2 c basil, chiffonaded
1/4 c balsamic vinegar, good-quality
1/4 c olive oil
1/2 cup fresh mozzarella balls, diced
Salt & pepper, to taste
1 baguette, sliced
3 tbsp olive oil
1/2 tsp cracked pepper
1/2 tsp course ground salt
Mix the ingredients down to the first salt and pepper together in a bowl. Cover the bowl and put in the cooler for at least an hour for the flavors to come together. In a small bowl mix the rest of the oil, pepper and salt and use a brush to coat the tops of your bread slices. Place the bread onto your camp grill to get the bread toasted. If you don’t have a camp grill you can use a skillet just as easily. The goal is just to get a light crunch onto the toasts. Serve the bread topped with the tomato mix.