Grilled Octopus Bruschetta
Happy Independence Day! This succulent grilled octopus bruschetta recipe is a thrilling example of rustic Italian indulgence… Like fireworks of flavor!
I hope everyone is having a marvelous 4th of July.
We are still in Italy and having the time of our lives. I can’t wait to share Una Prospettiva Piccante su Italia (A Spicy Perspective on Italy) when we return home.
In the meantime, I want to challenge you this summer to be adventurous in your cooking endeavors.
Try new things…
Taste things you never thought you would taste.
Cook things you never thought you would cook.
It’s good for the soul to intentionally step out of the box we constantly put ourselves in.
What about trying today’s Estate d’Italia (Summer of Italy) recipe, Grilled Octopus Bruschetta???
Grilled octopus is actually a popular dish in coastal Italy. Just think, had you been born in a different country, grilled octopus would be common fare.
Don’t let the tentacles scare you… give it a try!
Simply prepare bruschetta as you normally would, with grilled toasty crostini, and a mixture of fresh tangy tomatoes, basil and garlic. Then grill whole baby octopus over high heat until it just barely cooked through.
It will have a slightly rubbery texture… but will be VERY rubbery if you over cook it.
Chop the grilled octopus and add it to your bruschetta recipe with a little lemon juice.
Then pile it on crostini, and serve!
You can even drizzle it with thick balsamic glaze for a little sweetness, if you like.
Believe it or not, my KIDS even love this bruschetta recipe.
With a little sense of adventure, you can feel like you’re sitting right on the Italian riviera with me, looking out over the water, enjoying fresh seafood Italian-style!
Make sure to follow along on our Instagram Feed to see what we’re doing in Italy this week.
Grilled Octopus Bruschetta Recipe
- 1/2 pound whole baby octopus
- 1 baguette cut into thin slices
- 4 tablespoons olive oil divided
- 2 pints grape tomatoes quartered
- 2 cloves garlic minced
- 12-15 fresh basil leaves roughly chopped
- 1/2 lemon
- Salt and pepper
- Balsamic glaze optional
- Preheat the grill to high heat. Lay the baguette slices out on a large baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with salt and grill for 1-2 minutes per side, until toasted. Remove from the grill and set aside.
- Then drizzle 1 tablespoon oil over the baby octopus. Salt and pepper liberally. Place them across the grill. The tentacles will begin to curl up. Flip and turn the octopus on both sides and the bottom, grilling about 8-10 minutes total. The texture should be just slightly rubbery, but still soft.
- While the octopus is cooling, place the chopped tomatoes, garlic and basil in a large bowl. Then cut the tentacles off the octopus and chop the tentacles and entire body into small bite-size pieces, removing only the bit of gristle in the main cavity. Add the octopus to the bowl and drizzle with lemon juice and 1 tablespoon olive oil. Toss and salt and pepper to taste.
- To serve: Scoop the grilled octopus bruschetta onto the pieces of crostini. You can drizzle them with balsamic glaze for extra sweetness, but I like them as-is.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!