Wood-Grilled Blistered Tomato and Ricotta BruschettaSteven Raichlen
More Recipes from Episode 201: Grilling with Wood
- Sear and Slide Beef Tomahawks with Bearnaise Butter
- Wood-Grilled Blistered Tomato and Ricotta Bruschetta
Wood-Grilled Blistered Tomato and Ricotta Bruschetta
- Yield: Makes 4 slices and can be multiplied as desired
- Equipment: A vegetable grilling basket or grill wok
- 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
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.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.