Photo: Erin Kunkel
Total Time
40 Mins
Serves 6

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.

How to Make It

Step 1

Heat a grill to medium (350° to 450°). Cut 18 thin diagonal slices from baguette, angling knife so each slice is 3 to 4 in. long. Save remaining bread for another use. Set baguette slices on a tray and brush all over with about 1 tbsp. oil.

Step 2

Arrange bread on cooking grate and grill with lid down, turning once with tongs, until browned, 1 to 3 minutes total. Transfer to a platter.

Step 3

Heat a large cast-iron skillet or other oven-proof frying pan on cooking grate, with lid down, until water dances when sprinkled on skillet, 8 to 10 minutes. Add 1 1/2 tbsp. oil and spread with a heatproof brush. Pour tomato halves into pan, then quickly turn with tongs so all are cut side down. Sprinkle with 1/4 tsp. each salt and pepper. Cook with grill lid down, without stirring, until juices evaporate and tomatoes are blackened on cut side, 10 to 15 minutes. Gently loosen tomatoes from pan with a wide metal spatula as they’re done and transfer to a bowl.

Step 4

Spoon ricotta into a bowl and drizzle remaining 1/2 tbsp. oil on top. Put basil in another bowl. Set out toasts with tomatoes, ricotta, basil, salt, and pepper so people can build and season their own bruschettas.

Step 5


Also appeared in: Sunset, June, 2011

Ratings & Reviews

lilsnack8's Review

August 01, 2011
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!!!

LaurenFrances's Review

July 22, 2011
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!