Recipe: Fire-Roasted Tomato Bruschetta
This is a really simple and delicious recipe to bring out the gastro griller in you — bruschetta with charred tomatoes, fresh garlic, olive oil and basil. Topped with a goat’s milk Pecorino Crotonese cheese, it’s wickedly delicious!
4 ripe, plump plum tomatoes
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil
8 slices rustic bread, cut approx. 1 inch (2.5 cm) thick
Fire up your grill to 450–550°F (230–290°C).
Cut the plum tomatoes in half. Place the tomato halves, cut side down, onto the hot grill and quickly char the surface of each. Turn and grill the tomatoes until the skin is lightly charred, as this should take just a minute or two. You don’t want cook the tomatoes, as this will make them mushy — just a little char to add some grill flavor.
Remove tomatoes from grill. Peel and discard the charred skin. Coarsely chop the charred tomato pieces and place them into a medium-sized bowl. Season to taste with a little kosher salt and black pepper. Drizzle with extra virgin olive oil, mix and set aside.