The Busy Gourmand

Bruschetta with Yellow Pear Tomatoes

There are many ways to make bruschetta; a toasted Italian or French bread topped with ingredients that will fit on the bread and go easily into the mouth. With a definition like that you are only limited by your imagination. I like using cherry or grape tomatoes because they are easier to prepare than trying to chop up the larger tomatoes into bite-sized pieces that will fit in a pile on the bread. I also think they are a bit sweeter than other types of tomatoes.

In this case I use a gas grill to toast the bread. You could also make these in a 400 degree oven. I prefer the taste of the grilled bread with all those nicely charred grill marks.

• 1 pint cherry or grape tomatoes, stems removed
• 6 basil leaves
• 2 tablespoons finely diced red onion
• 1/2 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 2 thin slices provolone cheese
• 1/2 loaf of Italian or French bread, the kind shaped like a baguette
• kosher salt and freshly ground black pepper

Preheat the gas grill using a medium setting.

If you are using cherry tomatoes, cut the tomatoes into quarters. If you are using grape tomato, cut the tomatoes in half. Stack the basil leaves one on top of the other. Roll the stacked leaves into a log shape. Using a pair of scissors cut the basil into narrow strips.

Add the tomatoes and basil to a mixing bowl. Add the onion, the olive oil, the balsamic vinegar and a pinch of salt and pepper. Combine the ingredients making sure the tomatoes are thoroughly coated. Set aside to allow the tomatoes to macerate for about 15 to 30 minutes.

Cut 8 to 10 slices from the bread, about 1 inch thick. Brush the bread lightly on both sides with the olive oil. A pastry brush works best for this process. Sprinkle the slices with a smattering of salt and pepper.

Cut the provolone cheese slices into quarters and set aside.

Add the bread to the grill. Allow the bread to grill just long enough to develop some nice grill marks, but not long enough to burn the bread. On my grill it takes about 2 minutes. Turn the bread over to toast the other side. Add a piece of the provolone cheese to the top of each piece of bread while the second side is grilling.

Once the second side has grilled remove the slices to a plate or tray. Top each slice with some of the tomato mixture. Make sure to allow the liquids to drain from the tomato mixture before you top the bread or you will end up with soggy bruschetta.

Serve warm. As an appetizer I usually serve two slices per person