Grilled Tomato Crostini
Prep Time: 30 minutes
Cook Time: 6 minutes
Total Time: 36 minutes
- 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.
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