Grilled Tomato Crustini
photo by Sharon123
- Ready In:
- To make the glaze: simmer the vinegar and the sugar until it has reduced by half. Cool then refrigerate.
- To make the crustini: slice the baguette in 1/4 inch thick rounds. Lay out on wax paper on the counter.
- Cut the tomatoes in half from top to bottom, then lay cut side down and slice into 1/4 inch thick half circles. Lay out next to the bread rounds.
- Brush the bread and the tomatoes with olive oil and season with the salt and pepper.
- Grill the bread for about 1 minute on each side on low heat. Watch out for hot spots to avoid burning. Lay out on a serving platter.
- Grill the tomatoes for about 30 seconds on each side on med-high heat, making sure to heat through and to get a little charring. Place the tomatoes on top of each lice of bread.
- Sprinkle the Gorgonzola evenly on each crustini then drizzle the glaze over the tops and around the serving platter. Sprinkle the platter with the parsley.
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Made for the *Best of 2008* tag game, this was great & loved the glaze! I used blue cheese + garlic (like Nimz), did not use the grill (Feb in Iceland) & used crusty rolls vs baguette. We try to eat light on Tues & Thurs nite when DH has a main-meal at noon & blue cheese was the theme as I paired this w/Recipe #222166 (another *Best of 2008* tag). The combo made a great meal for us. Thx for sharing this recipe w/us. *Yum* :-)
OMG this was wonderful. Loved the "glaze". More like syrup though. I did this in the broiler because I wanted a quick snack today and didn't want to light the grill. It turned our great, except I over broiled the tomatoes. I also rubbed the french bread with garlic before adding the tomatoes. And stupid me, forgot the gorgonzola cheese. DH was standing there waiting to eat it while I snapped a picture. And after we finished the 2 slices I made for us, I realized I had forgotten the cheese. That would have only made this a 10 star recipe. I might add some chopped garlic next time. The balsamic syrup was awesome. Thanks. Made for SSC Pet Parade
RECIPE SUBMITTED BY
<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p> <p>I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years. <br /><br /><br /></p>