Print This Recipe

Print
Grilled Tomato Bruschetta

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.

Everyday Food, July/August 2006 http://www.marthastewart.com/315421/grilled-tomato-bruschetta
2.846155
Rated
56.9231100(26)26
  • Prep Time 20 minutes
  • Total Time 50 minutes
  • Yield Serves 4

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. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.