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.


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