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Wood-Grilled Blistered Tomato and Ricotta Bruschetta

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Wood-Grilled Blistered Tomato and Ricotta Bruschetta

Recipe Notes

  • Yield: Makes 4 slices and can be multiplied as desired
  • Equipment: A vegetable grilling basket or grill wok

Ingredients

  • 1 pound cherry tomatoes, preferably a mix of red and yellow
  • Chopped fresh chives and other herbs for sprinkling
  • Best quality extra virgin olive oil
  • Coarse sea salt and freshly ground black pepper
  • Vegetable oil for oiling the grill grate
  • 4 slices of rustic country-style bread (each slice should be 6 to 8 inches long, 4 inches wide, and 3/4 inch thick)
  • 12 ounces fresh ricotta or burrata cheese

Recipe Steps

1: Place the cherry tomatoes and herbs in a bowl and drizzle with a tablespoon of extra virgin olive oil. Season with salt and pepper, then tip into a vegetable grilling basket.

2: Set up your grill for direct grilling and heat to medium-high. Be sure to have a fire-free safety zone in case the bread starts to burn. Brush or scrape the grill grate clean and oil it well with vegetable oil.

3: Grill the tomatoes, shaking the basket from time to time, until the skins begin to blacken and split, about 5 minutes. Set aside.

4: Arrange the bread on the grate and grill until toasted, 1 to 2 minutes per side. If you’re feeling fancy, give each slice a quarter turn on both sides half way through to lay on a crosshatch of grill marks.

5: Remove the bread from the grill, and then, protecting your hand with a cloth napkin, spread with the cheese. Top with a few blistered cherry tomatoes. Drizzle with more extra virgin olive oil, if desired, and sprinkle generously with sea salt. Repeat with the remaining slices of grilled bread.

Recipe Tips

Our thanks to the sponsors of Project Fire Season 2:

Big Green Egg Kalamazoo Green Mountain Grills FireMagic Creekstone Farms Weber Maverick Shun Basques Bonfire Workman Publishing Smoke n Fire

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.


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