One of our favorite grilling techniques is to use a cast-iron skillet, a method we borrowed from Seven Fires: Grilling the Argentine Way (Artisan, 2009; $35). It’s ideal for charring cherry tomatoes, since it keeps them from falling through the grate. If you have the real estate on your grill, you can do steps 2 and 3 at the same time.
These were great - I didn't use my grill...brushed bread with EVOO, and toasted under the broiler, turning once. Cooked the tomatoes in my cast iron skillet on the stove top. SO delicious!!!
Read MoreI probably could've eaten the entire baguette with the bruschetta. Followed the recipe ALMOST to a "T"... I added a bit of balsamic vinegar prior to heaping onto the grilled bread. So, so incredibly yummy. The warm tomato mixture softened the cheese-laden bread so wonderfully I'm thinking of preparing it for breakfast with some scrambled eggs! I prepared the thyme pork-chops, too. Definitely will make againl Oh - and the bonus? Very little clean up!
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