Hearts of palm and sun-dried tomato bruschetta


  1. Preheat the barbecue to medium-high power (approximately 220 ° C - 425 ° F).
  2. In a bowl, toss the hearts of palm with the sun-dried tomatoes, cherry tomatoes, shallots, garlic and half the oil. Salt and pepper.
  3. Brush the slices of bread with the remaining oil.
  4. On the hot barbecue grill, place the slices of bread. Grill the slices for 30 to 45 seconds on each side.
  5. Top croutons with the hearts of palm bruschetta and cover with the mozzarella.
  6. Place the bruschetta on an aluminium sheet
  7. Turn off the burners on one side of the barbecue. Place the aluminium pan on the grill over the off burners for indirect cooking. Close the lid and cook, 2 to 3 minutes, until the cheese is melted.


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