Apr 14th 2021

Category: Appetizers

A quick appetizer for the patio!


  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh rosemary, chopped
  • 16 slices bread
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups tomatoes, seeded and chopped
  • 1/3 cup fresh basil, chopped


  1. For the garlic bread, combine olive oil, garlic, salt, pepper, and rosemary. Brush on both sides of the bread, and grill the bread about one minute per side on MEDIUM. Remove to a platter.
  2. Pat chicken drummettes dry with paper towels. For breading, dredge chicken drummette in flour, shaking off any excess. Then submerge drummette completely in buttermilk mixture. Dredge again in flour and set aside for frying. Repeat until 6-8 drummettes are coated and ready.
  3. Meanwhile, whisk together the vinegar, olive oil, garlic, salt, and pepper. Toss the tomatoes in this mixture, then spoon over the prepared bread, and sprinkle with chopped fresh basil.
  • Serves: 8
  • Preparation Time: 0:10
  • Per Serving: 242.5 Calories; 12.2g Fat (44.7% calories from fat); 4.9g Protein; 29.1g Carbohydrate; 1mg Cholesterol; 543mg Sodium

Recipe From The Barbecue Genius Handbook