Tomato Ombre On Grilled Rustic Bread Food

TOMATO OMBRE ON GRILLED RUSTIC BREAD

Tomato Ombre on Grilled Rustic Bread image

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 25m

Number Of Ingredients 6

Ingredients

1 large, long rustic Italian loaf, such as ciabatta
2 cloves garlic, split in half crosswise
3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green
1/2 cup extra-virgin olive oil, divided
1 1/2 teaspoons flaky sea salt, such as Maldon, divided
Freshly ground pepper

Steps:

Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter.
Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.
Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve.

GRILLED BRIE AND TOMATO ON CRUSTY BREAD

Grilled Brie and Tomato on Crusty Bread image

Provided by Tyler Florence

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
6 (1/2-inch thick) slices crusty bread
1/2 pound brie, sliced thin

Steps:

Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.

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