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Cherry Tomato Bruschetta


  • 8 ounces baby cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1-1/2 teaspoons minced garlic (~ 2 medium cloves)
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh cracked pepper
  • 1 teaspoon sherry vinegar
  • 2 slices rustic bread (1/2-inch thick)
  • 2 teaspoons extra virgin olive oil
  • 1/4 cup fresh ricotta
  • 1/2 teaspoon minced chives


  1. Heat the oven to 400 degrees F.
  2. Toss the baby tomatoes in a small bowl with the olive oil, garlic, salt and pepper.
  3. Spread mixture on a small baking sheet (save the bowl for the next step) and roast for 6 to 8 minutes, until the garlic turns light brown and the tomatoes have burst.
  4. Remove from the oven and gently slide tomatoes (and juice, garlic and oil) back into the tossing bowl.
  5. Sprinkle with the vinegar and gently toss with a spoon, trying not to obliterate the tomatoes. You want them to retain some of their original shape.
  6. While the tomatoes are roasting, brush one side of the bread slices with the 2 teaspoons of olive oil.
  7. When the tomatoes come out of the toaster oven, turn the setting to toast and toast the bread until golden brown, about 3 to 4 minutes. Alternatively, toast the bread in a toaster while the tomatoes are roasting in the oven.
  8. Cut the toasted bread into two pieces on the diagonal. Spread evenly with the ricotta.
  9. Place on a serving plate or platter. Spoon the tomatoes over the cheese.
  10. Load the smoking gun chamber with the wood chips and infuse for 3 minutes.
  11. Sprinkle with the minced chives. Serve immediately.