Fire Roasted Tomato Bruschetta

This is a really simple and delicious recipe to bring out the gastro OMG in you. Bruschetta with charred tomatoes, fresh garlic, olive oil, basil and parmesan cheese.

Ingredients

• 4 ripe plump plum tomatoes
• 2-4 cloves garlic, minced
• Big drizzle extra virgin olive oil
• 1 cup fresh basil leaves
• Drizzle aged balsamic vinegar
• Kosher salt and freshly ground black pepper to taste 
• 8 slices rustic bread cut about 1 inch thick
• 16 shavings of Parmesan cheese

Instructions

Fire up your grill to medium high, about 400-550 degrees F. Cut the plum tomatoes in half. Place the tomato halves cut side down onto the hot grill and quickly char the surface of the tomato. Grill the plum tomatoes until the skin is lightly charred this should take just a minute or two. You don't want cook the tomatoes; this will make them mushy just a little char to add some grill flavor. Remove tomatoes from grill. Peel the charred skin from the tomatoes, discarding the tomato. Coarsely chop the charred tomatoes and place in a medium sized bowl.

Season to taste with a little kosher salt and freshly ground black pepper.

Drizzle with extra virgin olive oil, mix and set aside. Toast the rustic bread on both sides until golden brown and crispy, set aside keeping warm. Take a clove of garlic and rub it all over one side of the garlic bread, repeat with remaining bread. Add freshly chopped basil to the charred tomato mixture. Do this right before serving so that the basil is fresh and doesn't turn black.

Spoon the bruschetta mixture onto the grilled bread, drizzle with a little extra virgin olive oil and balsamic vinegar. Garnish with shaved parmesan cheese.

Serve with Tony Roma's Baby Back Ribs

Serves 8