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Posted in: Appetizers
Prep Time:
45 minutes
6 to 20 hors d'oeuvres
Grill time:
5 minutes

Fire Roasted Tomato and Onion


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Fire Roasted Tomato and Onion
Serves 6 to 20 hors d'oeuvres
Prep Time:
Grill time: 5 minutes
Bruschetta has long been a favorite of mine. Grilling being my favorite form of cooking expression, pairing the two seemed a logical step in the right direction. This is a great canapé, or if you’re a fan, like I am, a whole meal for you.

Fire Roasted Tomato and Onion

Serves: 6 to 20 hors d'oeuvres       Total Time: 50 minutes


  • 8 Ripe plum tomatoes, sliced in half lengthwise
  • 2 Medium red onions, peeled and thickly sliced
  • ¼ cup Olive oil
  • Salt and pepper to taste
  • 3 tbsp. Olive oil
  • 2 tbsp. Chopped fresh curly parsley
  • 2 tbsp. Fresh basil
  • 3 tbsp. Grill roasted garlic
  • 2 tbsp. Balsamic vinegar
  • Finely chopped zest (approx. 1 tbsp.) and the juice of 1 lemon
  • Salt and pepper
  • 1 Fresh baguette, about 16"-18" long
  • ½ cup Freshly grated parmesan cheese


Step 1
Preheat the grill to medium
Step 2
Toss the tomatoes and red onion in the ¼ cup of oil and season with the salt and pepper. Grill until they’re lightly charred and tender, about 7-10 minutes. Keep in mind that the tomato will be done before the onion.
Step 3
When they’re done, finely dice the tomatoes and onion with a very sharp knife. Combine them in a bowl with with the 3 tbsp. oil, parsley, basil, grill roasted garlic, balsamic vinegar, lemon juice and lemon zest. Mix well, but take care not to crush the tomatoes to pulp. Season to taste with salt and pepper.
Step 4
Slice your baguette on the diagonal into ¾” slices. Then grill those slices for 1-2 minutes per side, or until lightly browned and crisp. Place a heaping spoonful of the tomato and onion topping onto each slice, sprinkle with parmesean and serve.

If you’re feeling really zesty, use balsamic vinegar as a topping by lightly drizzling a little over your Bruschetta.

Mix it up and throw in feta cheese instead of parmesean.

Happy Grilling!