• 2 cups Cherry Tomatoes

  • 1/2 cup Red Onion - small dice

  • 2 Tbsp Garlic - thin slices

  • 2 tsp Chopped Capers

  • 3 Tbsp Chopped Flat leaf Parsley, (half for garnish)

  • 1-2 Tbsp Fresh Basil - chopped

  • 2 Tbsp Sherry Vinegar

  • 2 Tbsp Olive Oil - good quality

  • Pinch of Chili Flakes

  • 1-2 tsp Salt - as needed

  • ¼ tsp Cracked Black Pepper

  • 2 Thick Slices of Peasant Bread - cut in half

  • 1-2 cups Gruyere Cheese - shredded


  • Heat a large saute pan until almost smoking and toss the whole tomatoes into the dry pan. Allow to cook for 1-3 minutes or until starting to blacken lightly. Stir/toss frequently. Don't be afraid!

  • Add the olive oil, onions, garlic, and chili flakes. Mix well and allow to cook 1-2 minutes on a medium heat. Season with salt and pepper. Don't burn off too much liquid, but allow light coloring.

  • Add the capers, sherry vinegar, parsley, and basil. Turn the heat to low and simmer for 30 seconds or so. Taste for flavor. Should be a bit salty, strong, bold, and have a bite. Adjust with salt and pepper. Set aside.

  • Preheat your broiler! Take your four slices of bread and brush them with oil, season with salt and pepper. Place on a grill or grill pan, (it can be baked in the oven just the same) toast on the grill until browned on both sides. Make sure not to dry it out too much.

  • Place a pile of cheese on each of the marked slices, lay on sheet tray and place in broiler until the cheese has began to melt and brown nicely. Quickly pull out and spoon the tomato relish onto each slice evenly. Garnish with fresh chopped parsley and a drizzle of olive oil.

  • Enjoy!

burnt tomato and broiled cheese crostini

Burnt Cherry Tomato Relish and Gruyere Cheese Crustini