Grilled Tomato Crustini

Recipe by Chef Jean
READY IN: 35mins
SERVES: 10-12




  • 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.