I have found a silicone basting brush to be the best tool to use when grilling. Its non porous bristles won’t shed and are easy to clean. Leave the bristles with the boars.
Grilled bread is a satisfying meal any time of day. To serve at dinner, use a loaf that is 8 inches long and 3 inches wide. Slice the loaf into 1 inch slices. Eat this Bruschetta with Black Bean Puree, Tomatoes and Arugula open faced or as a sandwich.
Makes: 4 servings
Ingredients:
14 ½ oz can black beans , drained and rinsed
3 tbsp olive oil – divided
1 tsp minced garlic
2 tsp minced basil leaves
1 tbsp + 2 tsp lemon juice – divided
¼ tsp salt
⅛ tsp black pepper
1½ tbsp water
4 cups washed, stemmed arugula leaves
2 medium tomatoes, thinly sliced
¼ cup toasted pumpkin seeds
8 – 1 inch slices whole wheat or bread of your choice
Method:
- Preheat the gas grill over medium high heat.
- Puree beans, 1 tbsp oil, garlic, basil, 1 tbsp lemon juice, salt, pepper, and water in food processor. Place in small bowl and set aside.
- Toss arugula with 1 tbsp olive oil and 2 tsp lemon juice in a medium sized bowl.
- Grill bread over medium high heat, 4 minutes total, turning once.
- Lightly brush grilled bread with 1 tbsp oil. Add black bean puree, arugula, tomato and pumpkin seeds.
