Super Bowl Grinds: Formaggio Grill - Hawaii News Now - KGMB and KHNL

Super Bowl Grinds: Formaggio Grill

Are you ready for the Super Bowl? We're not talking about football, but great food. Chef Jesse Cruz of Formaggio Grill shows us how to take Super Bowl snacks to a whole new level. Try the two bruschetta recipes below, or visit Formaggio Grill in Kailua to sample them first-hand.

Formaggio Grill
305 Hahani St.

Garlic & Roasted Vegetable Bruschetta
Serves 6-8

1 red onion

2 bell peppers, red

2 bell peppers, yellow

2 bell peppers, green

2 ears of corn

2 Portobello mushrooms

4 tomatoes

2 oz balsamic vinegar

2 oz extra virgin olive oil

8-10 basil leaves, chopped

8-10 garlic cloves, sliced

Black pepper


4 oz Boursin cheese

12-16 slices French bread/baguette

In a large bowl, mix all peppers, red onion, tomato and Portobello mushrooms with extra virgin olive oil and balsamic vinegar. Marinate for 30 minutes. Grill vegetables and ears of corn until tender. Let them cool to room temperature, then dice and add garlic and basil. Season to taste.


Cajun Shrimp and Pesto Bruschetta
Serves 8-10

2 lb jumbo shrimp

2 Tbs Cajun juice

6 oz pesto spread

  • 1/2 cup basil leaves
  • 1/2 cup parsley
  • 2 Tbsp pine nuts
  • 2 Tbsp Parmesan cheese
  • 2 Tbsp olive oil

Pulse in a food processor until smooth

6 oz tomato salsa

  • 1 ripe tomato, diced
  • 1 Tbsp red onion, chopped
  • 1 Tbsp Chinese parsley, chopped
  • 2 Tbsp olive oil
  • 1 lime, juiced
  • Salt and pepper to taste

12-16 slices of French bread/baguette

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