Grilled Tomato Crustini - cooking recipe

Ingredients

1 French baguette
2 large tomatoes
1/2 cup gorgonzola, crumbled
1 cup balsamic vinegar
2 tablespoons sugar
1/4 cup olive oil
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons parsley, chopped

Preparation

To make the glaze: simmer the vinegar and the sugar until it has reduced by half. Cool then refrigerate.
To make the crustini: slice the baguette in 1/4 inch thick rounds. Lay out on wax paper on the counter.
Cut the tomatoes in half from top to bottom, then lay cut side down and slice into 1/4 inch thick half circles. Lay out next to the bread rounds.
Brush the bread and the tomatoes with olive oil and season with the salt and pepper.
Grill the bread for about 1 minute on each side on low heat. Watch out for hot spots to avoid burning. Lay out on a serving platter.
Grill the tomatoes for about 30 seconds on each side on med-high heat, making sure to heat through and to get a little charring. Place the tomatoes on top of each lice of bread.
Sprinkle the Gorgonzola evenly on each crustini then drizzle the glaze over the tops and around the serving platter. Sprinkle the platter with the parsley.