Michael Symon's Rosemary Bruschetta | Symon Dinner's Cooking Out | Food Network

Michael uses sprigs of rosemary to brush olive oil on sourdough as it toasts on the grill. He finishes off this classic appetizer with garlic, lemon-dressed arugula and shaved Parmesan!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Rosemary Bruschetta
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings

Ingredients

Small bundle fresh rosemary
Extra-virgin olive oil
4 slices rustic bread, like sourdough, 1-inch thick
1 clove garlic, peeled
Zest of 1/4 lemon
Juice of 1 lemon
Kosher salt and freshly ground black pepper
2 cups arugula
Shaved Parmesan, for serving

Directions

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.

Tie the bundle of fresh rosemary together using butcher’s twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle 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, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.

Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using 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
https://www.youtube.com/watch?v=ETJwlHFqgZQ