Grilled Tomato Crostini

Course: Appetizer, Main Course
Prep Time: 30 minutes
Cook Time: 6 minutes
Total Time: 36 minutes
Author: Lord Byron's Kitchen
Print Recipe


  • 24 cherry tomatoes
  • 1 tablespoon fresh thyme leaves
  • 1 cup cream cheese, whipped
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 baguette, cut into ½ inch slices


  • If using wooden skewers, submerge the skewers in cold water for 30 minutes.
  • In large bowl, combine the olive oil, minced garlic, thyme, salt and pepper with a whisk.
  • Wash and dry the tomatoes and add them to the marinade; toss to coat. Set aside for 15-20 minutes to allow the marinade to infuse the tomatoes.
  • Pierce the desired number of tomatoes on the skewers. Save the marinade! I placed 6 tomatoes on each skewer and alternating them by colour.
  • With the grill on medium heat, place the skewers on direct heat. Grill for 3 minutes on each side; remove from the heat and set aside.
  • Using leftover marinade, lightly brush the bread. Lay the bread on the grill to toast.
  • Spread the cream cheese onto the bread and top with the desired amount of grilled tomatoes.
  • Serve immediately.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg