Bruschetta and Grilled Asparagus

8 Jun

Last night we were here sweating through 92 degree temps to watch the White Sox beat the Mariners.


Our dinner consisted of tasty bites you can only get at the ball park.  Like a giant soft pretzel. Yum!

The heatwave continued on through today and I spent a very long day driving around in my car with the a/c cranked.  When I got home and started to think about dinner I knew I wanted something that could be cooked outdoors to avoid heating up the kitchen any further and something that utilized  fresh, summery ingredients- preferably the ripe tomatoes on my kitchen counter that were begging to be eaten.

Bruschetta and Grilled Asparagus!

Bruschetta (makes 4):

3 medium ripe tomatoes
1/2- 3/4 cup fresh mozzarella balls, roughly chopped
Handful of fresh basil
1/3 cup balsamic vinegar, reduced
Loaf of bread cut into slices and brushed with EVOO.  I used a French country loaf.
salt and pepper

In a saucepan bring balsamic vinegar to a boil and simmer on low until it reduces by half and becomes a little syrupy.  Roughly chop the tomatoes and mozzarella and place in a bowl, add handful of basil, salt and pepper.  Spoon on top of toasted bread. Add a drizzle of the balsamic reduction.

Luckily, I had some fresh basil in my windowsill garden!

For the asparagus, brush the stalks with EVOO, season with salt and pepper.  Place on the grill for about 10 minutes.  Am I the only one who thinks asparagus is a particularly beautiful veggie? So pretty with the lavender bits!

Mmm grilly goodness!  As you can see, I am still perfecting the art of toasting bread on the grill 😉

Drizzle the reduced balsamic on top of the bruschetta.  Enjoy!

Now I am off to put my feet up and watch some quality reality television 😉

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