Grilled Vegetable Bruschetta
|Lightly packed basil leaves||6 Cup (96 tbs)|
|Garlic||6 Clove (30 gm)|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Grated parmigiano reggiano||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Red bell pepper||2 , all halved lengthwise|
|Yellow bell pepper||2 , all halved lengthwise|
|Yellow squash||2 , all halved lengthwise|
|Zucchini||2 , all halved lengthwise|
|Sweet onion||1 , sliced 1/4 inch thick|
|Extra-virgin olive oil||3⁄4 Cup (12 tbs) (Plus More For Brushing)|
|Ripe tomatoes||5 Large, diced|
|Red onion||1 Small, thinly sliced|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Sherry vinegar||3 Tablespoon|
|Minced garlic||2 Tablespoon, minced|
|Country bread slices||10 (1 Inch)|
|Ricotta salata||4 Ounce, thinly sliced (For Garnish)|
1. Make the pesto: Light a grill. In a food processor, mince the basil and garlic, then add the oil and process to a paste. Transfer to a bowl and fold in the grated cheese. Season the pesto with salt and pepper.
2. Prepare the bruschetta: Brush the bell peppers, squash, zucchini and sweet onion with oil; season with salt and pepper. Grill the vegetables over moderately high heat, turning once, until charred and just tender. Discard the charred skin from the peppers. Cut the grilled vegetables into 1-inch squares and transfer to a large bowl. Add the tomatoes and red onion.
3. In a small bowl, whisk the 3/4 cup of olive oil with the lemon juice, parsley, sherry vinegar, garlic and thyme. Season with salt and pepper, pour it over the vegetables and toss.
4. Brush the bread on both sides with oil. Grill over moderately high heat, turning once, until toasted, 2 minutes. Spread each toast with a rounded tablespoon of the pesto, then top with the grilled vegetables and the ricotta salata and serve.