Wood-Grilled Blistered Tomato and Ricotta Bruschetta

Wood-Grilled Blistered Tomato and Ricotta Bruschetta

More Recipes from Episode 201: Grilling with Wood


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


  • 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.

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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.