Smoked Bruschetta

Smoked Bruschetta

Nothing says summer quite like Smoked Bruschetta, especially when you grill it with fresh tomatoes from the garden or the farmer’s market!


2 large tomatoes, sliced in ½ inch slices
3 tbsp BBQ Sauce
8 oz. fresh mozzarella, sliced in ½ inch slices
Baguette, sliced in 1½ inch slices
1 bunch of basil, chiffonade
2 cloves of garlic, minced
½ cup olive oil
Salt to taste


Half Moon Perforated Cooking Grid
Half Moon Pizza & Baking Stone
Apple Smoking Chips


Add the smoking chips to the charcoal and set the Big Green Egg at 250°F/121°C with an EGGspander (add the Half Moon Pizza & Baking Stone for indirect cooking on one side, leave the other side direct).

Marinate the tomatoes in BBQ sauce for at least 30 minutes.

Add the perforated cooking grid to the indirect side. Remove the tomatoes from the marinade and place on the perforated cooking grid. Smoke the tomatoes for about 30 minutes or to your desired doneness. While the tomatoes are smoking, coat the bread in olive oil and salt to taste, then put the bread on the direct side of the grill. Remove the bread once the outside is toasted.

To build the bruschetta, put garlic on the toasted bread, then the mozzarella topped with the tomatoes and basil. Serve immediately. Enjoy!

Recipe and photo from Big Green Egg.