Instead of roasting the tomatoes in the oven for this wonderful summer appetizer; FOOD and WINE's Melissa Rubel Jacobson grills them outside in foil packets - a smart way to take advantage of hot coals while keeping the kitchen cool. She toasts ciabatta slices on the grill, too, then spoons the soft, sweet tomatoes on the bread (making sure to include some of their delicious juices), drizzles the crostini with olive oil and scatters basil leaves on top.
Ingredients
4 tomatoes (1 pound), quartered
1 pint grape or cherry tomatoes (10 ounces)
1 pint small mixed heirloom tomatoes, halve if large
1/2 cup extra-virgin olive oil, plus more drizzling
Kosher salt and freshly ground pepper
Four 3/4-inch-thick slices of ciabatta bread
1 garlic clove, halved
20 small basil leaves
4 Servings - Total: 30min
Steps
1. Light a grill. Arrange four 12-by-24-inch sheets of heavy-duty aluminum foil on a work surface. Mound the tomatoes in the center of each sheet, drizzle with the 1/2 cup of olive oil and season with salt and pepper. Fold up the foil to create tight packets. Poke small holes in the top of each packet.
2. Set the packets on the grill and cover. Grill over moderately high heat for about 18 minutes, until the tomatoes begin to soften and burst. Meanwhile, grill the ciabatta slices until toasted and charred in spots, about 1 minute per side. Transfer the bread to plates and rub with the garlic halves.
3. Using scissors, carefully cut open the foil packets. Spoon the tomatoes and their juices over the grilled bread and drizzle with olive oil. Sprinkle with salt and basil and serve.
* Tomatoes have so much tanginess that they need a wine with equal acidity as a balance. Sparkling rose is just the thing. Try the NV Gruet Brut Rose from New Mexico of the 2007 Argyle Brut Rose from Oregon.
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