Grilled Bruschetta with Tomato & Basil
Cook Time: 5 minutes
1 1b mixed cherry tomatoes , chopped
Salt and freshly ground black pepper, to taste
4 tablespoons olive oil, divided
1/4 cup basil leaves, thinly sliced
1 baguette, sliced on the diagonal into 1/2 – inch thick
3 cloves garlic, peeled and left whole
- Halve the small tomatoes and quarter the large ones. Add tomatoes to a medium bowl with a generous pinch of salt, a few grinds of fresh black pepper, 2 tablespoon of the olive oil and the basil. Stir and let sit 10 minutes.
- Heat a grill pan over medium heat with your Thermador 36-Inch Pro Grand Range (or use an outdoor Coyote S-Series Grill set to medium). Drizzle bread slices with remaining olive oil then grill 2 to 3 minutes on each side until warmed though and grill marks appear.
- Remove bread then lightly rub one side with garlic – two to three strokes per bread slice should do it.
- Stir tomatoes one more time, taste and adjust with more salt or pepper as needed. Spoon a generous amount of the tomato mixture onto each bread slice. Drizzle with balsamic vinegar. Serve immediately.