Fabulicious!: On the Grill Read Online Free PDF Page A

behind in the sink. Do not dry the kale.
    2. Heat the pancetta and oil together in a large skillet over medium heat, stirring often, until the pancetta is crisp and browned, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels, leaving the fat in the pan.
    3. Add the onion to the skillet and cook over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. In two or three additions, stir in the kale, letting the first addition wilt before adding more. Return the pancetta to the skillet. Stir in the red pepper flakes and season with salt. Cover and cook, stirring occasionally, until the kale is very tender, adding a few tablespoons of water if the liquid cooks away, about 20 minutes. During the last 5 minutes, stir in the tomatoes. Reduce the heat to very low and cover to keep warm.

    4. Meanwhile, preheat the grill for direct cooking over medium heat (400°F).
    5. To make the bruschetta: Brush the bread slices on both sides with the oil. Place on the cooking grate and close the grill lid. Cook, turning as needed, until toasted, about 2 minutes. Remove the bread slices from the grill.
    6. Spoon the kale mixture on the bread slices. Sprinkle with the Parmesan and serve hot.
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    * * *     Bruschetta vs. Crostini     * * *
    W hile both are slices of toasted bread topped with cheese, vegetables, or meat, there is a difference between bruschetta and crostini . Bruschetta, from the Italian bruscare , which means to “roast over coals,” is made with large slices of bread, brushed with olive oil and toasted on a grill over open flames (like we’re doing here). Sometimes the toasted bread is rubbed with garlic before topping. Crostini or “little toasts” in Italian, are cut from a thinner loaf of bread (such as a baguette), and they can be baked or grilled until they are crisp and crunchy.
    Whichever one you’re serving, be sure to get started with a loaf that doesn’t have too many holes in it, or your yummy topping will fall through.
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    * * *     Toast Toppings     * * *
    N ow that you know the fundamentals of making bruschetta and crostini, you can personalize them in your own style. Here are some of my favorite toppings:
    â€”Homemade Pesto ( page 161 )
    â€”Store-bought sun-dried tomato pesto
    â€”Olivada ( page 42 )
    â€”Quartered figs (raw or grilled) and Gorgonzola
    â€”Canned tuna (preferably imported Italian in olive oil), mashed with capers, lemon juice, and red onion
    â€”Prosciutto and roasted red peppers
    â€”Italian sausage, chopped basil, and fontina
    â€”Grilled Marinated Portobello Mushrooms ( page 48 ), sliced
    â€”Ripe plum (Roma) tomatoes finely chopped with olive oil, basil, and garlic
    â€”Artichoke hearts, chopped, mixed with lemon juice, cayenne pepper, and asiago cheese
    â€”Fresh mozzarella marinated overnight in olive oil with garlic and fresh herbs
    You can even make tiny toasts for dessert:
    â€”Mascarpone and sliced fresh peaches, nectarines, or cherries
    â€”Nutella and banana slices
    â€”Sliced strawberries marinated in Grand Marnier
    â€”Dark chocolate sprinkled with coarse sea salt
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Tuscan White Bean Crostini
    Makes 16 slices of crostini, 6 to 8 servings
    In Italy, we love our beans. We serve them for appetizers (just like this spread), in salads, and even in sweet bean cakes! If they’re not part of your weekly diet, you should change that now. You can begin with this starter. This spread can be made in a flash with things you probably have in the kitchen anyway. You can also serve it with any kind of cracker, or even as a dip for veggies (red bell pepper strips are especially tasty).
    Bean Spread:
    1 (15.5-ounce) can white kidney beans (cannellini), drained and rinsed
    2 tablespoons chopped fresh basil or flat-leaf parsley, plus more for serving
    1 tablespoon