Grilling tomatoes concentrates their sweetness and adds a depth of flavor to this classic bruschetta with creamy herbed goat cheese.
Makes: 10 toasts
Total Time: 25 minutes
1 lb. cherry tomatoes (preferably on the vine)
1 T. extra virgin olive oil
2 t. minced garlic, divided
1 t. kosher salt, divided
2 T. minced parsley or basil, divided
¼ t. pepper
¼ c. cream cheese, softened
½ c. plain goat cheese, softened
¼ c. French baguette, cut into slices
Prepare a two-zone grill and place tomatoes on the vine on the hot side of the grill. If you cannot find tomatoes on the vine, use pre-soaked skewers and thread individual tomatoes on skewers. Grill 2-3 minutes on each side, or until blistered. Remove from the grill and allow to cool slightly.
While tomatoes are cooking, combine olive oil, 1 teaspoon garlic and ½ teaspoon salt in a large bowl. When cool, toss tomatoes with garlic marinade and 1 tablespoon of parsley or basil. Allow to sit at least 10 minutes.
In a food processor, combine cream cheese, goat cheese, remaining parsley or basil, 1 teaspoon garlic, ½ teaspoon salt and ¼ teaspoon of pepper until homogenous.
Just before serving, brush baguette slices with olive oil and grill slices until charred on each side, about 2 minutes. Spread the cream cheese mixture on the charred bread and top with blistered
tomatoes. Serve with more olive oil and flaky salt on top, if desired.
Story and recipe by Rachel Johnson