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Cherry Tomato Crostinis
All natural Western Cherry BBQ chips infuse a delightfully sweet, smoky flavor in this recipe for grilled Cherry Tomato Crostinis.
Ingredients:
1 baguette¾ cup extra-virgin olive oil2 TBSP fresh thyme leaves2 garlic cloves, crushedFine sea saltFreshly ground black pepper2 cups cherry tomatoesFresh basilBalsamic vinegar
Directions:
- Cut the baguette on the diagonal into ¼-inch-thick slices. Toss the bread in a bowl with ¼ cup olive oil and thyme until lightly coated. Add the garlic to the bowl and toss again. Cover tightly with plastic wrap, and let it sit at room temperature for a few hours or up to overnight.
- For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- Discard the garlic and season the sliced bread with salt and pepper to taste. When the grill is hot and the chips are smoking, arrange the slices on the hot grill and grill until golden brown and slightly charred, about 1 to 2 minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor. Store in an airtight container for up to 2 days.
- Slice the cherry tomatoes in half and toss with the remaining olive oil and salt and pepper.
- Spoon the cherry tomatoes onto the toasted crostini bread. Garnish with fresh basil and drizzle balsamic vinegar over the top.
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