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12
Grilled Tomatoes with Cumin Butter
Preparation time: 10 minutes
Grilling time: 5-6 minutes
Yield: 4 servings
2
1
⁄2 tablespoons butter
1 teaspoon ground cumin
1. Melt the butter in a small saucepan; remove from heat and stir in the cumin and
salt and pepper.
2. Brush the tomato slices on one side with half of the cumin butter. Place them,
brushed side down, on the grill and grill for 2 to 3 minutes or until very lightly
browned on one side.
3. Brush the tops of the tomatoes with the remaining cumin butter. Turn and grill
for 2 to 3 minutes more or until very lightly browned, but not falling apart.
Tomato Bruschetta
Preparation time: 15 minutes
Grilling time: 4 minutes
Yield: 6 to 8 appetizer servings
2 large red ripe tomatoes (about
1
1
⁄4 pounds), cored, seeded, and diced
1
⁄2 cup coarsely chopped fresh basil
2 tablespoons peeled and diced
red onion, (optional)
About
1
⁄4 cup extra-virgin olive oil, divided
1. In a small bowl, combine the tomatoes, basil, red onion (if desired),
2 tablespoons of the olive oil, the minced garlic, vinegar, and salt and
pepper. Cover and let stand at room temperature for at least 30 minutes
but not longer than 2 hours.
2. Place the bread slices on the grill. Grill for 4 to 5 minutes or until the bread is
lightly toasted and golden on both sides, turning once.
3. Remove and immediately rub the edges and one side of each slice with a garlic
clove half. (Use a half clove for every 2 slices.) Drizzle about
1
⁄2 teaspoon of olive
oil onto the garlic-rubbed side of each slice.
4. Stir the tomato mixture with a large spoon to thoroughly moisten; top each bread
slice with about 1
1
⁄2 tablespoons of the tomato mixture. Place on a platter and
serve immediately.
1 clove garlic, peeled and minced
1 teaspoon balsamic or red wine vinegar
Salt and pepper
12 slices crusty French bread, cut
diagonally, about
3
⁄4 inch thick
3 cloves garlic, peeled and halved
Salt and pepper to taste
2 large, firm ripe tomatoes, sliced
about
3
⁄4-inch thick