Pan Grilled Bruschetta


Pan Grilled Bruschetta

December 13, 2013

So much cooking over the holidays for groups of people can get really tiring!  I host Christmas Eve every year for a crowd and I always opt for cocktails and appies instead of a full dinner, since we always head to my Mom’s for Christmas Day dinner.


This year, I am planning on making:

Tomato, Basil & Bocconcini Bites
Brie with red pepper jelly wrapped in phyllo pastry
Cheese Fondue with Bread & Veggies
Meats Balls (the ones that you can pop into your slow cooker from Costco – I’m not making these from scratch!)
A cheese ball with crackers
Shrimp Cocktail
The standard veggie tray
A sweets tray with all of our holiday favourites (gingerbread cookies, sugar cookies, butter tarts, turtle cookies & chocolate peanut butter bark)

As I was looking at Pinterest to see what else I had stashed away for a rainy day, I came across a pan grilled bruschetta recipe.  This was THE BEST bruschetta I have ever made.  My husband, who generally doesn’t love uncooked tomatoes asked for seconds, so I had to cook up 6 more for us to share!  I think this will be added to my Christmas Eve menu!


Here is the recipe:

  • 2 Tablespoons Olive Oil
  • 5 cloves Garlic, Finely Minced
  • 1 pint Red Grape Tomatoes, Halved Lengthwise (I had roma tomatoes on hand and used those)
  • 1 pint Yellow Grape Tomatoes, Halved Lengthwise (I used whole yellow tomatoes as my grocery store didn’t have the little yellow ones)
  • 1 Tablespoon Balsamic Vinegar
  • 16 whole Basil Leaves (chiffonade)
  •  Salt And Pepper To Taste (don’t Oversalt!)
  • 1 whole Baguette
  • 8 Tablespoons Butter (You probably won’t this much – depending on how much bread you cut up)


In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Bruschetta 1

Cut the baguette into diagonal slices to allow for the most surface area possible and put a bit of butter or margarine on each piece. Melt the remaining butter (maybe 1-2 tbsp) in a large skillet (I just used the same one I had sauteed the garlic in) and grill the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

Bruschetta 2

To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread.

bruschetta 3


Happy Holidays!

-Carol; Mommy Connections President

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