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! Subscribe to #discoveryplus to stream more #SymonDinners: https://ift.tt/lN2umrb. Get the recipe ▶ https://ift.tt/1ut9n6M Subscribe to Food Network ▶ https://ift.tt/2ho3zvs 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/aHDUK4V ▶ WEBSITE: https://ift.tt/RQh2NI3 ▶ FULL EPISODES: https://ift.tt/fX1ZNQk ▶ FACEBOOK: https://ift.tt/0VGFl6j ▶ INSTAGRAM: https://ift.tt/r5dXRc6 ▶ TWITTER: https://twitter.com/FoodNetwork #MichaelSymon #SymonDinners #FoodNetwork #RosemaryBruschetta Michael Symon's Rosemary Bruschetta | Symon Dinner's Cooking Out | Food Network https://www.youtube.com/watch?v=ETJwlHFqgZQ
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