Smoked Bruschetta

This recipe was inspired by the Big Green Egg Traditional Moppin’ Sauce Barbecue Baste.

PREP TIME
EGG TEMP
250°F/121°C
COOK TIME
SERVINGS
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Ingredients

  • 2 large tomatoes, sliced in 1/2 inch (1 cm) slices 
  • 3 tablespoons (45 ml) Big Green Egg Traditional Moppin’ Sauce Barbecue Baste 
  • 8 oz. (229 g) fresh mozzarella, sliced in 1/2 inch (1 cm) slices 
  •  Baguette, sliced in 1 1/2 inch (4 cm) slices 
  • 1 bunch of basil, chiffonade 
  • 2 cloves of garlic, minced 
  • 1/2 cups (120 ml) olive oil 
  •  Salt to taste 

Accessories

EGGspander convEGGtor Basket

Unleash your culinary creativity with the ultimate expansion system for the Big Green Egg! The NEW B...

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Perforated Cooking Grid

The Perforated Cooking Grids allow the flavor to reach the food while cooking fish or small foods li...

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Perforated Cooking Grid - Half Moon

The perforated grids allow heat and flavor to reach the food and make it easy to cook fish or small ...

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Pizza & Baking Stone

The Big Green Egg Pizza & Baking Stone is a versatile piece of cookware for baking a variety of reci...

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Pizza & Baking Stones - Half Moon

The Half Moon Baking Stone turns your EGG into a fire brick oven, great for making breads, desserts ...

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Smoking Chips

Wood smoking chips add a variety of delicious flavors to foods cooked over the coals. Each type of w...

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Instructions

Step 1

Add the Smoking Chips to the charcoal and set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 250°F/121°C.

Step 2

Marinate the tomatoes in the Big Green Egg Moppin’ Sauce for at least 30 minutes.

Step 3

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.

Step 4

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

Instructions

  1. Add the Smoking Chips to the charcoal and set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 250°F/121°C.
  2. Marinate the tomatoes in the Big Green Egg Moppin’ Sauce for at least 30 minutes.
  3. 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.
  4. To build the bruschetta, put garlic on the toasted bread, then the mozzarella topped with the tomatoes and basil. Serve immediately. Enjoy!
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