Grilled Heirloom Tomato Bruschetta
From the CorkSavvy Kitchens
Serves 8
4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half
2 tablespoons chopped fresh herbs such as basil, oregano, or parsley
5 tablespoons (about) extra-virgin olive oil, divided
1 small country bread, sliced
4 ounces soft fresh goat cheese (such as Montrachet)
Heat grill to medium-high. Season halved tomato halves with salt and pepper. Drizzle with 3 Tablespoons of olive oil. Place tomatoes, cut side up, on the grill. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Let cool. Brush bread with oil. Grill until crisp, about 2 minutes per side. Chop the tomatoes into 1/2 inch pieces. Place in a small bowl and toss with fresh chopped herbs. Spread goat cheese over grilled bread. Top with herb tossed tomatoes.
Wine Suggestion: This dish pairs wonderfully with an American Riesling such as Chateau Ste. Michelle Eroica Riesling 2006. If you prefer a red, try the Jacuzzi Barbera 2006 from California.
