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!!!
I 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!
