Grilled Tomato Bruschetta Recipe | Vegetarian Times Skip to main content

Grilled Tomato Bruschetta

Grilling tomatoes concentrates their sunny sweetness and adds a hint of smokiness, mellowing their acidity.



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4 small tomatoes, cut into
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½-inch-thick slices (1 lb.)
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4 cloves garlic, divided
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1 tsp. dried thyme
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3 Tbs. olive oil, divided, plus more for drizzling
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1 loaf French bread, cut into 12 slices
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1 6-oz. ball fresh mozzarella, drained and cut into 12 slices
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10leaves fresh basil, thinly sliced


1. Preheat grill or grill topper over medium heat. Slice each tomato into 3 ı/2-inch-thick slices. Mince 2 cloves garlic. Combine minced garlic with thyme; set aside. Lightly brush both sides of tomato slices with 1 Tbs. olive oil.

2. Rub grate or grill topper with vegetable oil. Place tomatoes on grill, and cook 3 to 5 minutes. Turn tomatoes over, sprinkle with garlic and thyme mixture, and season with salt and pepper, if desired. Grill 3 to 5 minutes more.

3. Meanwhile, brush both sides of each bread slice with remaining olive oil. Grill 1 to 2 minutes per side. Rub remaining whole garlic cloves over one side of each piece of grilled bread.

4. Place a grilled tomato slice on each garlic side of bread, and top with cheese and basil. Drizzle with olive oil, and season with salt and pepper, if desired.

Nutrition Information: 

13 g
Total Fat: 
16 g
Saturated Fat: 
5 g
36 g
22 mg
393 mg
2 g
3 g
Serves 6