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Grilled Bread and Tomato Bruschetta

Ask any chef, and they’ll tell you the real secret to amazing food is choosing fresh, simple, in-season ingredients. Our Grilled Bread and Tomato Bruschetta takes stunning-yet-humble tomatoes to a whole new level of deliciousness. Whether you use heirloom tomatoes and sweet Walla Walla onions from your local farmers market or Community Supported Agriculture box, or a pint of perfect cherry tomatoes picked from your very own planter, this easy recipe is about doing as little as possible to let truly fresh ingredients shine. With a kiss of fire and a hint of smokiness, our Grilled Bread and Tomato Bruschetta will make you feel like a gourmet chef—even if the only one devouring this dish is you!

Serve our Grilled Bread and Tomato Bruschetta as a mid-summer meal for two, a seasonal side dish for four, or appetizer for more. (This recipe scales up easily to feed a hungry family, too). Use our Sprouted Whole Grain Burger Buns for larger portions. Or grill your favourite Silver Hills Sprouted Bakery bread instead. Serve on full-size toasts, or cut into bite-sized grilled tomato bruschetta canapés. Dress up the final mix with your best extra virgin olive oil if you have it, and add a splash of acidity from balsamic vinegar. Play up the natural sweetness of tomato with a drizzle of balsamic reduction to finish off this fabulous at-home dish with gourmet flair.

Ingredients:
  • 2 – 3 ripe heirloom tomatoes, halved, or a pint of colourful cherry tomatoes, whole
  • 1 white onion, sliced into thick rings
  • 2 cloves of garlic, minced
  • 1 jalapeño pepper, minced (optional)
  • 6 Tbsp olive oil, divided (or 4 Tbsp olive oil + 2 Tbsp non-dairy buttery spread)
  • 2 – 4 Tbsp fresh basil, chopped
  • ½ Tbsp balsamic vinegar, and/or balsamic reduction (we like Nonna Pia’s)
  • Salt and pepper, to taste
  • 2 – 4 Silver Hills Sprouted Power Sprouted Whole Grain Burger Buns™ or 4 – 8 slices of your favourite Silver Hills Sprouted Bakery bread
  • 1 tsp garlic powder (optional)
Instructions:
  1. In a small bowl, combine minced garlic with 2 tablespoons of olive oil, and minced jalapeño pepper (if using). Set aside a few minutes to infuse while your grill heats and you prepare your tomatoes and onions.
  2. Preheat your grill. Prepare and grill tomatoes and onions.
    • If you’re using full-sized heirloom tomatoes:
      1. Cut tomatoes in half cross-wise (around the middle). In a large bowl, combine tomato halves with onion rings, and toss with olive oil and garlic mixture to coat. Season with salt and pepper.
      2. On high heat, use tongs and place oiled tomato halves cut-side down on the grill. Grill for 4 – 5 minutes until you get grill marks. Flip and repeat on the second side (about 10 – 15 minutes in total). Do the same with your onion rings.
    • If you’re using cherry tomatoes:
      1. Remove stems. In a large bowl, combine whole cherry tomatoes with onion rings, and toss with olive oil and garlic mixture to coat. Season with salt and pepper.
      2. If you have a grill basket (or grill mat), grill tomatoes and onions together in the grill basket or on the grill mat until onions have softened, tomatoes have blistered, and both have grill marks.
      3. If you do not have a grill basket or mat, skewer cherry tomatoes on metal or bamboo skewers (soak bamboo skewers in water first to prevent burning). Grill tomato skewers and onion rings until onions have softened, tomatoes have blistered, and both have grill marks.
  3. Remove cooked tomatoes and onions from the grill, and set aside until cool enough to handle.
  4. Open your Sprouted Whole Grain Burger Buns™ (or sprouted bread slices, if using), and brush the insides of each bun half (or one side of each bread slice) using 2 tablespoons of the olive oil. Or, if you prefer, spread with non-dairy butter. (Like things extra garlicky? Mix 1 teaspoon of garlic powder into non-dairy buttery spread!).
  5. Depending on your grill and fuel source (charcoal, propane/natural gas, or electric), lower the heat or find a spot on your grill with lower or indirect heat (e.g., a top rack or cooler corner). Grill buns or bread oiled or buttered side down until you have nice grill marks and your buns are crisp, but not burnt. Remove from heat, and set aside.
  6. Roughly chop your grilled tomatoes and onions, and transfer to a medium-sized serving bowl. Season with salt and pepper to taste. Mix in fresh basil, remaining 2 tablespoons of olive oil and balsamic vinegar, and/or drizzle the top with balsamic reduction.
  7. To serve, top grilled buns or grilled bread with generous spoonfuls of grilled tomato bruschetta, and enjoy!