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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: 20 mins
    total time: 50 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 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.

Source
Everyday Food, July/August 2006


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Reviews (2)

  • 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!

  • 20 May, 2010

    This looks delish!