Grilled Tomato Bruschetta with Bacon Mayo

Grilled Tomato Bruschetta with Bacon Mayo

Make a mark on your next cookout with this flavor-packed starter.

Grilled Tomato Bruschetta with Bacon Mayo
Makes 24
  • 3 Campari or cocktail tomatoes, quartered and seeded
  • 1 small yellow onion, cut into
  • 8 wedges
  • 1 clove garlic
  • 2 tablespoons olive oil, divided
  • 24 (¼-inch-thick) slices baguette
  • ¼ cup cooked and finely chopped thick-cut bacon
  • ½ cup mayonnaise
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Garnish: fresh basil
  1. In a large bowl, combine tomatoes, onion, garlic, and 1 tablespoon oil, tossing until coated.
  2. On a large cast-iron grill pan, cook tomato mixture over medium heat until vegetables are browned and soft, 10 to 15 minutes. Remove from pan and let cool completely.
  3. On same grill pan, cook bread until browned and toasted, 1 to 2 minutes per side.
  4. In a small bowl, combine bacon and mayonnaise, stirring until smooth.
  5. Chop tomatoes and onion. Finely chop garlic. Stir together tomatoes, onion, garlic, remaining 1 tablespoon oil, chopped basil, salt, and pepper.
  6. Spread a heaping teaspoon of bacon mayonnaise onto grilled bread. Spoon 1½ tablespoons tomato mixture onto each toast. Garnish with basil, if desired.



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