Michael uses sprigs of rosemary to brush olive oil on sourdough as it toasts on the grill. He rounds off this timeless appetizer with garlic, lemon-dressed arugula and shaved Parmesan!
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RECIPE THANKS TO MICHAEL SYMON
Overall: 15 min
Active: 15 minutes
Yield: 4 servings
Small bundle fresh rosemary
Extra-virgin olive oil
4 pieces rustic bread, like sourdough, 1-inch thick
1 clove garlic, peeled
Enthusiasm of 1/4 lemon
Juice of 1 lemon
Kosher salt and newly ground black pepper
2 cups arugula
Shaved Parmesan, for serving
Set up your grill for indirect heat. If using a charcoal grill, construct the coals on one side just. If using a gas grill, heat one side just.
Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a little dish for basting. Utilizing the rosemary package as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, position the rosemary package in between the bread slices, close the lid of the grill and cook up until the bread is more crispy and golden brown on the outdoors, but still soft and chewy on the inside, 3 to 5 more minutes. Get rid of the bread slices from the grill and, while still warm, rub the whole surface area with the garlic clove.
Add 1 tablespoon of olive oil, the lemon enthusiasm and lemon juice to a little blending bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Leading the grilled bread pieces with the arugula. Utilizing a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.
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Michael Symon's Rosemary Bruschetta|Symon Dinner's Cooking Out|Food Network