Name: Cast Iron Charred Grape Tomato Bruschetta
Total time: 1 h 15 min
Ingredients: 1 (10 by 5-inch) loaf Italian bread , sliced 3/4 inch thick; 1 large garlic clove , halved; 5 tablespoons extra-virgin olive oil; Salt and pepper; 2 pounds grape tomatoes; 1 shallot , minced; 1 tablespoon minced fresh oregano or 1 teaspoon dried; 2 teaspoons balsamic vinegar; Sugar; 1 ounce Parmesan cheese , shaved; 1 tablespoon minced fresh parsley

Why This Recipe Works

Traditional tomato bruschetta is a classic appetizer, but this Italian garlic bread can be a bit boring, especially when tomatoes aren't at their peak. We decided to enhance the bruschetta topping by charring grape tomatoes in a super hot cast-iron skillet. Cooking them for about 10 minutes created a beautiful, even blistering that drew out the natural sweetness of the tiny tomatoes while adding a deeper flavor profile and great color contrast. Simply tossing the tomatoes with oil and salt before cooking encouraged uniform blistering. Adding shallot, fresh oregano, and balsamic vinegar at the end balanced the sweetness of the mixture while complementing the charred tomatoes. Our updated, flavor-packed topping paired perfectly with the traditional toasted bread rubbed with raw garlic and olive oil. We finished the toasts with parsley, shaved Parmesan, and extra olive oil for a colorful, savory starter. A combination of red and yellow grape tomatoes makes for an attractive presentation.

Before You Begin

Cherry tomatoes can be substituted for grape tomatoes. If the tomatoes are out of season, add sugar to taste to enhance their sweetness as necessary.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bread slices in even layer in rimmed baking sheet and bake until dry and crisp, about 10 minutes, flipping slices halfway through baking. Rub cut side of garlic clove over 1 side of crostini, brush with 2 tablespoons oil, and season with salt and pepper; set aside.

Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Toss tomatoes with 1 tablespoon oil and 1 teaspoon salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes.

Stir in shallot, oregano, and ½ teaspoon pepper and cook until fragrant, about 30 seconds. Off heat, coarsely mash tomatoes using potato masher. Stir in vinegar and season with salt, pepper, and sugar to taste. Spoon tomato mixture onto crostini, sprinkle with Parmesan and parsley, and drizzle with remaining 2 tablespoons oil. Serve.