Hello, friend.

In need of a summer/autumn inspired appetizer for your next BBQ, tailgate, or bonfire? This grilled tomato bruschetta has got you covered. The beautiful charred grilled tomatoes are chopped up, mixed together with red onion, fresh basil, and vinegars, before being topped on some Aunt Millie’s Honey White bread and served immediately. Delicious!

Can you believe it is already September?

Where did the summer go? We are just on the cusp of autumn. If you know me, you know that I love autumn. I repeat, I LOVE AUTUMN. Autumn is my favorite time of the year. I appreciate the fresh produce of spring/summer, but I always find joy in the flavors of fall—from pumpkin spice, apple pie, squashes of all varieties to fresh-picked tomatoes. It’s just a great time for getting together, spending time in the kitchen, and making some delicious food.

I adapted this recipe from a recipe I discovered over three years ago when I first started cooking. This bruschetta is so easy; it can be put together hours before the party even starts. It uses fresh garden tomatoes and basil which brings such a wonderful level of flavors. I chose to grill my tomatoes because I thought the grilling process would caramelize the natural sugars in the tomatoes, creating a subtly sweet taste. This bruschetta can even be topped over some grilled chicken and served as a weeknight entrée.

Light, fresh, and delicious, this bruschetta is the perfect way to say goodbye to summer and hello to autumn.


  • 4 large ripe Roma tomatoes, seeded and halved
  • 3 cloves garlic, minced
  • 1 small red onion, minced
  • 1 tablespoon fresh basil, chopped finely
  • 1/4 teaspoon sea salt
  • Pepper, to taste
  • 1/8 cup extra virgin olive oil
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 8 pieces of Aunt Millie’s Honey White Bread, toasted and cut into fourths
  • Mozzarella, grated for garnish, if desired


Preheat your grill or griddle on high heat for direct grilling. With a spoon, scrape out the seeds from each tomato. Season the tomatoes with salt and pepper. Brush the cut side of the tomatoes with olive oil and sprinkle with a pinch of salt and pepper. Brush the grill grate or grill pan with olive oil. Place the tomatoes, cut side down on the grill surface. Cover the grill and let cook for about 2 to 3 minutes. (Check after 1 minute.) Use a metal spatula to lift tomatoes off of the grill and allow to drain on a paper towel. Then chop the tomatoes.

In a large bowl, combine the chopped grilled tomatoes, garlic, onion, basil, salt, pepper, olive oil, balsamic vinegar, and red wine vinegar, mixing well. Let sit, covered, at room temperature (or in the refrigerator, if you are not using it right away), for at least 20 minutes for the flavors to meld together. Place about 1 tablespoon of the tomato mixture on top of each slice of toasted bread. Top with the grated mozzarella (optional) and serve immediately.

Nathaniel Crawford is a college student (studying Hospitality Management), amateur recipe developer, budding photographer, learned culinary writer, and a person who stutters. For more of his recipes, check out Terminatetor Kitchen.