Smoked Bruschetta

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

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  • 2 large tomatoes, sliced in ½ inch slices
  • 3 tbsp Big Green Egg Traditional Moppin’ Sauce Barbecue Baste
  • 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 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 the Big Green Egg Moppin’ 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!


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