Prep 5 mins Cook 8 mins Eat 13 mins
With a bounty of tomatoes and cucumbers at the farmers markets right now, this Grilled Tomato and Cucumber Bruschetta makes a delicious healthy snack or appetizer in a few minutes. Use up some day-old or more bread by grilling it and drizzling some good quality olive oil over it and you will want to make a meal of this very satisfying treat from the garden. I can’t get enough of this quick snack during the early days of autumn, when fresh tomatoes are so sweet.
The Grilled Tomato and Cucumber Bruschetta was a welcome appetizer at our La Cucina Italiana cooking class. I made up a few of my French baguettes for the La Cucina Italiana cooking class. They were so fresh that we didn’t toast or grill the bread, which made it really easy to make. This filled our tummies as we made a more time consuming Lasagna Verdi alla Bolognese.
What makes this appetizer so amazing is the combination of the flavors – the caramelization from grilling the bread, the olive oil drizzled over the bread and then the warm, jammy and smoky tomato mixture punctuated by the crunchy cucumber pieces. The original recipe from La Cucina Italiana magazine included cilantro, but feel free, as I did to use basil in place of the cilantro…and if you wouldn’t feel right about eating this without a little cheese on top, well add some fresh burrata, mozzarella or ricotta for a splurge.
I grilled these fresh garden tomatoes on a gas grill. Simply slice in half and grill on the open side first for 4 minutes, then flip over to the skin side for another 4 minutes. Larger tomatoes may take longer.
Peel and seed the cucumbers. To seed the cucumber, cut in half lengthwise and scoop out the center with a spoon to remove the seeds.
Tracie, April and Dakota added the tomatoes and cucumber to the minced garlic and cilantro in the food processor. Then simply spooned the mixture on to the sliced bread.
This Grilled Tomato and Cucumber Bruschetta was gobbled up by the students at our La Cucina Italiana Cooking Class in minutes.
It’s always a hit to have something to nibble on at our cooking classes before the main course is ready to serve and the Grilled Tomato and Cucumber Bruschetta was ready in a flash. Fresh Food in a Flash.
Grilled Tomato and Cucumber Bruschetta
This recipe from La Cucina Italiana magazine, Salsa Delicata ai Cetrioli e Pomodori is perfect to make when dining outdoors. You can grill the bread just before serving. Also try the salsa with grilled fish or meats. Use medium sized tomatoes. Larger tomatoes will take slightly longer on the grill. The bruschetta is best when served warm from the just grilled tomatoes.
1 pound ripe tomatoes, halved at the core, core removed
1 Tablespoon olive oil
1 small loaf French or Italian bread, sliced into 3/4″ slices
1 cucumber, peeled, seeded and sliced in 1″ chunks
1 garlic clove, minced
1 Tablespoon cilantro or basil
1/2 teaspoon red wine vinegar
1 pinch red pepper flakes
1/4 teaspoon sea salt
1 pinch sugar
1 pinch fresh ground black pepper
2 Tablespoons olive oil
1. Prepare grill for medium-hot direct cooking. Brush cut side of halved tomatoes with olive oil. Grill, cut-side down 4 minutes or until grill marks appear. Turn over and continue to grill until the tomato begins to collapse or become tender, about 4 more minutes. At same time, grill or toast bread slices until golden brown.
2. Transfer tomatoes to a cutting board and quarter. Keep bread slices warm.
3. While tomatoes are grilling, peel and seed cucumber and process ingredients. In the bowl of a food processor, process garlic first. Then add cilantro or basil and chop. Add cucumber, tomatoes, red wine vinegar, red pepper flakes, salt, sugar, black pepper and pulse a few times, just until salsa is coarsely chopped. Adjust seasoning to taste.
4. Drizzle grilled slices of bread just before serving with olive oil. Top with the Grilled Tomato and Cucumber Salsa. Garnish with more cilantro or basil and serve.
Servings: 8 151 calories per serving