This is a fantastic grilled tomato recipe that is easy and just delicious. The combination of the smokey, sweet grilled tomatoes along with the rich cheese and fresh basil explodes on your palate with all kinds of goodness!
Of note, you can either serve this grilled tomato recipe pre-assembled on platters so that your guests can simply grab a piece. Or, you can serve all the components separately so that your guests can assemble their own bruschetta. Simply set out separate bowls of the tomatoes, cheese (drizzled with olive oil), chopped basil and baguette slices along with cheese knifes and spoons for serving. But whichever way you serve these grilled tomatoes, watch out! They may be gone before you blink. Better make a double batch!
What You Need:
- 1 French baguette
- Approx. 3 tbsp extra virgin olive oil
- 1-2 pints ripe cherry or grape tomatoes, halved (although it may look like a lot at first, this does reduce down as it cooks so you might want to stock up on a bit more tomatoes than you think you’ll need to be safe)
- Approx. 1/4 tsp coarse salt and freshly ground black pepper, more to taste
- 3/4 cup young, soft Chevre (goats milk cheese; of note, you can substitute ricotta cheese if you would like for a slightly different flavor)
- 1 cup small fresh basil leaves, chopped coarsely if large leaves
How to Cook this Grilled Tomato Recipe
- After you’ve halved all the tomatoes, start warming up your grill to a good medium heat (around 400 degrees, give or take 50). Cut the baguette into slices about 1/4 to 1/2 inch thick. Spread the slices on a tray and brush lightly with about 1 tbsp of olive oil. You should also take the cheese out of the refrigerator at this point or earlier to allow it to come up to room temperature before serving.
- Once your grill is ready, grill the bread slices with the grill lid down to toast them. Be careful! Bread can burn very quickly in a hot grill so don’t walk away or get distracted. Put them on, close the lid for 30 seconds or so and then check. Once they are just starting to get some color on their down side, flip them all carefully with a tongs and close the lid again for another 30 to 60 seconds until done to your liking. They should be toasted but not hard as a rock or burnt. Remove them to a bowl or plate and set aside.
- Now keep the grill open and let the temperature come up a bit. Then put a cast-iron skillet or other fireproof cooking pan down on the grill grate and close the lid to let it heat up. Give it a good 10 min or so to get nice and hot. Then add 1-2 tbsp of olive oil to the pan and use a brush or spatula to coat the bottom. When the oil is glistening and very hot, pour in the tomatoes and season with salt and pepper. Grill over medium high heat, occasionally stirring the tomatoes and scraping them off the bottom if they stick. Over about 10 to 15 minutes the tomatoes will thicken to a rich paste. At first, they throw off their liquid and will sort of stew in it. You want to keep going beyond this point until a lot of the liquid is dried up and the tomatoes resemble a paste. It is even good if they start to get a bit crusty and blackened around the edges. Continue to stir occasionally until done to your liking and test for salt and pepper and adjust accordingly. When done, transfer them to a bowl for serving.
- Spoon the room temperature cheese into a serving bowl and drizzle with about 1/2 tbsp of olive oil. You or your guests can then assemble their delicious bruschetta by taking a baguette toast, smearing it with cheese and topping with the grilled tomatoes and basil.
I hope you enjoy this bruschetta with grilled tomato recipe!