No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Tomato Bruschetta

Use a paring knife to core a tomato: Insert tip next to stem, and then make a shallow cut all around; remove stem.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Tomato Bruschetta

Source: Everyday Food, July/August 2006


  • 2 tablespoons olive oil, plus more for grates
  • 1 1/2 pounds plum tomatoes, cored and halved lengthwise
  • Coarse salt and ground pepper
  • 1 garlic clove, minced
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon red-pepper flakes
  • 4 thick slices country bread
  • 1/4 cup fresh basil leaves, cut into thin strips


  1. Heat grill to medium-high; lightly oil grates. In a large bowl, toss tomatoes with 1 tablespoon oil; season generously with salt and pepper. Arrange tomatoes on grill, cut sides down first. Cover and grill until soft and charred, 5 to 10 minutes per side. With a metal spatula, return tomatoes to bowl. When cool enough to handle, use kitchen shears to snip tomatoes into smaller pieces.

  2. To tomatoes, add garlic, vinegar, and red-pepper flakes; season with more salt and pepper.

  3. Reduce heat to medium. Brush bread with remaining oil; grill on both sides until beginning to char, about 2 minutes per side. Cut bread slices in half; divide tomato mixture evenly over each. Top with basil and serve.

Reviews (2)

  • PenelopeRB 30 Jul, 2010

    This IS delicious! I made if for a party this evening. So, so good. I would add that many of the tomato skins peel right off after they are grilled. I removed many of them before snipping. Amazingly good and so easy, as long as you have your grill or BBQ going. We BBQ'd over mesquite charcoal. Such good flavor. I adore this dish!

  • Caitlin_Losey 20 May, 2010

    This looks delish!

Related Topics