A no-fuss and low-maintenance bruschetta made with ripe tomatoes, balsamic vinegar, and basil served with grilled garlic bread is perfect for those hot summer days.
1 ball of store bought pizza dough
2 tablespoons olive oil
½ cup unsalted butter, melted
3 garlic cloves, finely chopped
1 tablespoon parsley, finely chopped
Kosher salt and black pepper to season
2 large ripe tomatoes, halved
2 garlic cloves, finely minced
1 tablespoon sherry or balsamic vinegar
1 tablespoon extra-virgin olive oil
2 cups cherry tomatoes, quartered
½ cup basil, finely chopped
Kosher salt and black pepper for seasoning
For the Garlic Bread
Preheat grill or a grill pan to medium-high heat.
Divide the pizza dough into six or eight roughly equal portions, coat each in the olive oil, and flatten and stretch into rough oblong shapes.
Place the dough onto the preheated grill, close the lid, and cook for 4 to 5 minutes on the first side or until grill marks appear and the top of the dough becomes a little dull and matte.
Meanwhile, mix together the melted butter, garlic, and parsley.
Flip the flatbreads over and immediately spoon some of the garlic herb butter onto the cooked side. Close the lid of the grill and continue to cook until the underside has grill marks and the flatbreads are cooked through, about another 2 to 3 minutes.
Remove the breads from the grill and drizzle the remaining butter onto the unbuttered side. Season with salt and pepper and set aside to cool slightly.
For the Bruschetta
Meanwhile, make the bruschetta topping by grating the cut side of the large tomatoes over a medium bowl with the large side of a box grater. This saucy tomato pulp will give your bruschetta mix a more spoonable consistency and a stronger tomato flavour. Discard the skins.
Stir in the garlic, vinegar, and oil followed by the quartered cherry tomatoes and basil.
Season well with salt and pepper. Serve the topping alongside or on top of the garlic flatbreads. Enjoy!