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Charred Tomato Bruschetta

November 7, 2010

~ Mary ~


I’ve told you about my love for all things Francis Mallman.  Here is yet another winner that doesn’t necessarily need to be done over an open flame.  I think that’s another reason why I like his cooking, while it’s great to grill, the winters sometimes are a little tough in this neck of the woods and an appetizer like this should not only be adored in the summer but over the coming holiday season as well.



His style is simple, yet the combination of ingredients are unique, and nine times out of ten, taste irresistible.  He also has a little story/history about each recipe that make each one special.



I urge you to add this little treat to your holiday arsenal this year, you won’t regret it.


Charred Tomato Bruschetta

adapted from Seven Fires by Francis Mallman.

Watch your addition of salt in this recipe, the Anchovies pack a lot of it!


Make Parsley Garlic Sauce then set aside.

1/2 Cup packed minced Flat Leaf Parsley

1 Tbsp minced Garlic

1/2 Cup Olive Oil

Kosher Salt and Fresh Black Pepper to taste


Charred Tomatoes

Toss in bowl to combine:

1 Lb Cherry Tomatoes halved

1/2 Cup Fresh Oregano leaves

1/4 Cup Olive Oil

Kosher Salt and Pepper to taste


Heat a cast iron skillet over very high heat.  When burning hot, place the cherry tomatoes cut side down on the hot surface.  Do NOT move them until they are charred, or nearly black on the bottom.  You can work in batches if you like.  remove from pan burnt side up.


Toast slices of a Baguette

Spread with Goat Cheese

Place 2-3 Charred Tomatoes on top

Garnish with Anchovies and Parsley Garlic Sauce

16 Comments leave one →
  1. Pat permalink
    November 7, 2010 11:19 am

    mmmmmm….they look tantalizingly delicious! I bet I could substitute your Chicago bacon for the anchovy. I could make a meal of them they look so good!!!

    • foododelmundo permalink
      November 7, 2010 2:32 pm

      Then substitute mayo for the goat cheese and you’d have yourself a gussied up BLT Unice!

  2. November 8, 2010 10:27 am

    Looks wonderful.

  3. Katy permalink
    November 8, 2010 1:53 pm


  4. November 8, 2010 5:29 pm

    I don’t even like cherry tomatoes, but this looks amazing!

    Aren’t you loving our weather?? It’s only sad that it will be dark when I leave work 😦

    • foododelmundo permalink
      November 8, 2010 7:58 pm

      I can’t believe how gorgeous it is and that it’s going to stay for a few days. Maybe you could ask your boss to let you get off early or come in later just so you could go for a walk.

  5. November 8, 2010 7:10 pm

    This looks like my kind of bruschetta. Yum!!!

  6. November 8, 2010 7:38 pm

    OMG thank you so much for commenting on my blog – because I needed to find your blog! It is amazing and your photos are so brilliant. I will be coming back regularly for sure! 🙂

    P/S: It’s 30 minutes to lunch time here in Australia and I haven’t had any breakfast so your bruschetta look incredibly inviting right now… *tummy grumbling*

  7. November 8, 2010 8:52 pm

    I am thinking my bruschetta days may not be over until July 2011. Love the charred version – wonderfully intense flavor. Yes!

  8. November 8, 2010 9:56 pm

    this looks yummy love bruschetta

  9. November 8, 2010 10:23 pm

    What gorgeous little bites! I’d sit with that plate and a glass of wine and be quite happy!

  10. November 8, 2010 10:44 pm

    Oh Mary this is wonderful… Would be perfect addition to our Christmas Eve feast!

  11. November 8, 2010 11:50 pm

    This bruschetta looks so lovely! I’d love this kind of thing for a dinner party appetizer. Yum!

  12. November 9, 2010 3:04 am

    What a stunning dish! The tomato looks juicy and yummy 🙂

  13. November 9, 2010 4:46 am

    excellent recipe for bruschetta!!! 😀

  14. November 9, 2010 9:26 am

    NomNoms! That looks seriously outstanding!

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