Grilled Bruschetta
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




10 large cloves garlic, peeled
1 red onion or sweet onion, sliced
1 (8 1/2 inch)  loaf Italian bread, sliced
olive oil, for brushing
8 large tomatoes, firm but ripe
1/4 cup fresh basil, chopped
1 tablespoon balsamic vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

1 Place garlic cloves in center of 10" square of aluminum foil. Wrap into packet; pierce in several places with top of sharp knife so charcoal flavor can penetrate garlic. Lightly oil both sides of onion rings and bread by brushing or spraying. 2 Hold onion rings together by inserting a toothpick through each slice. Grill garlic packet, whole tomatoes and onion rings on uncovered grill over medium coals for about 4 minutes. Carefully turn tomatoes and onion slices, continue grilling 4 min. Transfer tomatoes and onion rings to shallow bowl. Grill bread until browned, 1-2 minutes per side. 3 Cool, cover and refrigerate half of grilled tomatoes, onion rings and garlic for Grilled Tomato Soup recipe. Peel off and discard skin from remaining tomatoes; remove cores. Remove toothpicks from onion rings. Coarsely chop tomatoes, reserving any juices. Transfer tomatoes and juices to medium bowl. 4 Chop onion slices and mince garlic; add to bowl. Stir in basil, vinegar, olive oil, salt and pepper; mix well. 5 Spoon mixture over grilled bread; serve immediately with additional pepper if desired.