Smoked Tomato Bruschetta With Canadian Gouda

Smoked Tomato Bruschetta With Canadian Gouda IMAGE Author: Canadian Living Credits: Smoked Tomato Bruschetta With Canadian Gouda IMAGE

Cooking the tomatoes low and slow infuses them with smoky flavour and makes this simple appetizer anything but average. Cocktail tomatoes, which are about an inch wide, are the ideal size for this recipe. Use strongly flavoured wood chips, such as hickory, for the best taste.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2015


  • 18 cocktail tomatoes halved crosswise
  • 2 tablespoons olive oil
  • 6 slices (3/4-inch/2 cm thick) French bread
  • 1 1/2 cup shredded Canadian Gouda cheese
  • pinch each salt and pepper
  • 1/4 cup torn fresh basil leaf


Soak 3 cups wood chips in water for 1 hour; drain.

For gas barbecue: Heat 1 burner of 2-burner barbecue or 2 burners of 3-burner barbecue to medium heat (if using 3-burner barbecue, keep centre burner unlit). Remove rack above 1 lit burner. Seal wood chips in double layer of heavy-duty foil to make packet; poke several holes in top. Place packet directly on lit burner without rack; close lid and let smoke fill barbecue. (For charcoal barbecue: Omit foil and place wood chips directly on coals.)

In bowl, gently toss tomatoes with 2 tsp of the oil. Arrange, cut sides up, on rimmed baking sheet. Place baking sheet on rack over unlit burner; close lid and cook on low heat (about 275°F/140°C) until tomatoes are shrivelled and appear dry yet still plump, about 3 hours.

Remove from grill; set aside. Remove wood chips and return rack to lit burner. Leaving 1 burner unlit, heat remaining burner(s) to medium-high heat.

Brush both sides of bread slices with remaining oil. Place on greased grill; close lid and grill, turning occasionally, until crisp and grill-marked, about 4 minutes. Sprinkle with Gouda and transfer to unlit burner; close lid and cook until cheese is melted, 4 to 6 minutes. Top with tomatoes; sprinkle with salt, pepper and basil.

Tip from The Test Kitchen:
A consistent low temperature gives the tomatoes the best flavour and texture. Use an oven thermometer to monitor the temperature and adjust as needed to ensure that the grill remains at 275°F (140°C).

Nutritional facts per piece: about

  • Fibre 3 g
  • Sodium 442 mg
  • Sugars 6 g
  • Protein 12 g
  • Calories 267.0
  • Total fat 14 g
  • Potassium 506 mg
  • Cholesterol 33 mg
  • Saturated fat 6 g
  • Total carbohydrate 25 g


  • Iron 12.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoked Tomato Bruschetta With Canadian Gouda