Last night we scored another coup on the grill. I started by grilling fresh bread using a slightly modified french bread recipe. I sprayed the loaves with olive oil and cooked nested in aluminum foil on a cookie sheet for about 30 minutes at 400 degrees. We then split a loaf lengthwise and dressed with minced garlic and olive oil. I covered with homegrown tomato slices, scissor-cut fresh basil, and sliced fresh mozzarella. We grilled at 300 degrees for another 30 minutes and topped with fresh-ground pepper and another layer of basil. Yummy. The bread alone isn't bad either.
Monday, September 5, 2011
Grilled Caprese
Last night we scored another coup on the grill. I started by grilling fresh bread using a slightly modified french bread recipe. I sprayed the loaves with olive oil and cooked nested in aluminum foil on a cookie sheet for about 30 minutes at 400 degrees. We then split a loaf lengthwise and dressed with minced garlic and olive oil. I covered with homegrown tomato slices, scissor-cut fresh basil, and sliced fresh mozzarella. We grilled at 300 degrees for another 30 minutes and topped with fresh-ground pepper and another layer of basil. Yummy. The bread alone isn't bad either.
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