Chef Lauren Von Der Pool's Cherry Tomato Bruschetta
Serves 6 to 8
IngredientsGrilled Cherry Bruschetta
  • 1 whole baguette
  • Pink Himalayan sea salt to taste
  • 2 cups cherry tomatoes, cut into halves
  • 2 Tbsps. basil olive oil (plus extra for garnish)
  • 2 Tbsps. blood orange olive oil
  • 2 Tbsps. lemon basil, chopped
Directions 
  1. Heat grill.
  2. Cut baguette into 1 to 2-inch slices; drizzle little basil olive oil on both sides of slices; season both sides w/little salt.
  3. Put baguette slices on hot grill; cook 2 to 3 minutes on each side or until golden brown and toasty.
  4. In small bowl, add cherry tomatoes, 2 Tbsps. basil olive oil, 2 Tbsps. blood orange olive oil, lemon basil, salt to taste; toss ingredients together.
  5. Spoon about 2 Tbsps. of cherry tomato mixture on top of toasted bread.
  6. Drizzle little more basil olive oil on top; serve.