Grilled Tomato and Soppressata Bread

  • Yield : 12 pieces
  • Cook Time : 25m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe


  • 1 baguette (about 22-inches long), sliced in half lengthwise
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 2 ounces thinly sliced soppressata
  • 1 large clove garlic, halved
  • 1 large ripe tomato, halved
  • 1/2 small bunch mint, leaves roughly chopped
  • 1/2 small bunch parsley, leaves roughly chopped
  • 1 teaspoon red wine vinegar


Step 1

Preheat an outdoor grill for cooking over medium-high heat.

Step 2

Brush the cut-side of each baguette half generously with olive oil and sprinkle with salt. Grill until charred and nicely toasted, about 5 minutes. Remove from the heat and set aside.

Step 3

Grill the soppressata until it blisters and curls slightly, 1 to 2 minutes per side.

Step 4

Rub the cut-side of the garlic halves over the cut-side of the grilled bread. Then do the same with the tomato halves, pressing firmly until only the tomato skins are left.

Step 5

Cut both the grilled soppressata and tomato skins into bite-size pieces and transfer to a medium bowl. Add the, mint, parsley, vinegar, remaining tablespoon olive oil and a sprinkle of salt and toss to combine. Cut each bread half on a bias into 6 even pieces. Top each piece of grilled bread with the tomato-soppressata mixture.

Leave a Reply

Your email address will not be published. Required fields are marked *