Grilled Tomato Bruschetta
Plum tomatoes have less juice and more pulp than many varieties, making them ideal for this recipe. Grilled bread, topped with fresh tomatoes tossed in vinaigrette, and fresh basil tastes like summer.
- Total Time:
- Servings: 4
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
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.
To tomatoes, add garlic, vinegar, and red-pepper flakes; season with more salt and pepper.
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.