Serves: 4
Total Calories: 355
Prep time:
Cook time:
Total time:
Toss diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour.
When you are ready to serve the dish, preheat grill on low.
Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet and brush each side with olive oil.
Place bread on grill, until each side is toasted with slight grill marks. Quickly sprinkle a couple pinches of the Parmesan cheese mixture over each grilled bread slice.
Pour tomato mixture into a serving dish (strain off the liquid), and serve it up alongside the toasted bread slices.
This Grilled Bruschetta recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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