Caesar Bruschetta Tomatoes with Grilled Bread

(WJBK) -- This is a great starter when you have your grill fired up. Weather not permitting, this flavorful tomato topping is also great scooped up with artisanal crackers or on crostini.

Makes about 6 - 12 appetizer servings, or 12 pieces

1 lb SUNSET® Campari® Tomatoes
1 small loaf rustic artisanal bread or baguette
Olive oil for brushing
Kosher salt for sprinkling
1/4 cup chopped fresh basil
2 Tbsp finely diced red onion
2 - 3 tsp minced fresh garlic
3 Tbsp high-quality Caesar dressing
Garnish: freshly grated Parmesan cheese and small fresh basil leaves

Preheat the grill to a medium-high heat.

Dice the tomatoes into 1/4 - 1/2″ pieces and set in a strainer to drain off excess juice while you continue with recipe.

Cut the bread with a serrated knife. If using a "fat" bread loaf, cut six 1/2″ slices, then cut each piece in half crosswise, making 12 pieces. If using a baguette, cut twelve 1/2″ diagonal slices from the loaf. (Use any remaining bread for another purpose.)

Lightly brush both sides of bread with oil and grill on each side until lightly marked or toasted. Sprinkle bread lightly with salt. Place on a platter.

In a medium bowl, toss together the drained tomatoes, basil, onion, garlic, and Caesar dressing. Divide the tomato mixture between the grilled bread slices. Sprinkle with Parmesan and garnish with basil leaves if desired.

Chef's Notes: If you want to make this "bread-free," you can serve the tomato mixture in small romaine-heart leaves.