We grill chicken, steak, veggies and, heck, even fruit. To that list we’d like to add bread. It just so happens that our favorite carb and the grill get along nicely—like in this recipe for grilled crostini. We slice a loaf of crusty bread (such as a baguette), slather the slices in olive oil and place them on the grate to get toasty. Then we top the bread with the tangy combo of balsamic-marinated strawberries and Brie (but really, any toppings will do).
2 cups sliced strawberries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Pinch of sugar
Pinch of salt
1 loaf crusty bread, thickly sliced
⅓ cup olive oil, for brushing
10 ounces Brie
4 tablespoons chopped fresh mint
Freshly ground black pepper
1. Preheat the grill. In a large bowl, toss the strawberries with 2 tablespoons of the olive oil, the balsamic vinegar, sugar and salt to combine. Set aside to macerate for 15 to 20 minutes.
2. Once the grill is hot, brush each piece of bread generously on both sides with the remaining olive oil. Grill the bread until nicely charred on both sides, about 2 to 3 minutes per side. Cool slightly.
3. To serve, top each piece of bread with 3 mounded tablespoons of Brie and 2 to 3 tablespoons of the strawberry mixture. Finish with a sprinkle of mint and black pepper. Serve immediately.