Our Grilled Bread and Tomato Bruschetta takes stunning-yet-humble tomatoes to a whole new level of deliciousness. Serve 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.
Course Appetizer, Main Course, Side Dish
Cuisine Mediterranean, Plant-based
Diet Vegan, Vegetarian
Keyword Entertaining, Toast, Grilled
Season Summer
Difficulty Easy
Servings 2servings
Author Silver Hills Bakery
Ingredients
2 – 3ripe heirloom tomatoes, halved (or a pint of colourful cherry tomatoes, whole)
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.
Preheat your grill. Prepare and grill tomatoes and onions.
If you’re using full-sized heirloom tomatoes:
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.
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:
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.
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.
If you do not have a grill basket (or grill 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.
Remove cooked tomatoes and onions from the grill, and set aside until cool enough to handle.
For the Grilled Buns / Grilled Bread:
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!).
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.
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.
To Serve:
To serve, top grilled buns or grilled bread with generous spoonfuls of grilled tomato bruschetta, and enjoy!