Smoked Tomato Bruschetta with gouda
Author: Canadian Living
Recipe type: hickory wood the best, coctail tomatoes about 1" wide
- 18 cocktail tomatoes, halved crosswise
- 2 tbsp (30 mL) olive oil
- 6 slices (3/4-inch/2 cm thick) crusty Italian bread or French bread
- 1-1/2 cups (375 mL) shredded Canadian Gouda cheese
- pinch each salt and pepper
- ¼ cup (60 mL) torn fresh basil leaves
- Soak 3 cups wood chips in water for 1 hour; drain.
- For gas barbecue: Heat 1 burner of 2-burner barbecue or 2 burners of 3-burner barbecue to medium heat (if using 3-burner barbecue, keep centre burner unlit). Remove rack above 1 lit burner. Seal wood chips in double layer of heavy-duty foil to make packet; poke several holes in top. Place packet directly on lit burner without rack; close lid and let smoke fill barbecue. (For charcoal barbecue: Omit foil and place wood chips directly on coals.)
- In bowl, gently toss tomatoes with 2 tsp of the oil. Arrange, cut sides up, on rimmed baking sheet. Place baking sheet on rack over unlit burner; close lid and cook on low heat (about 275°F/140°C) until tomatoes are shrivelled and appear dry yet still plump, about 3 hours.
- Remove from grill; set aside. Remove wood chips and return rack to lit burner. Leaving 1 burner unlit, heat remaining burner(s) to medium-high heat.
- Brush both sides of bread slices with remaining oil. Place on greased grill; close lid and grill, turning occasionally, until crisp and grill-marked, about 4 minutes. Sprinkle with Gouda and transfer to unlit burner; close lid and cook until cheese is melted, 4 to 6 minutes. Top with tomatoes; sprinkle with salt, pepper and basil.
- Tip from The Test Kitchen: A consistent low temperature gives the tomatoes the best flavour and texture. Use an oven thermometer to monitor the temperature and adjust as needed to ensure that the grill remains at 275°F (140°C).