Culinary Institute of America Recipe
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Crostini with Grilled Tomato and Fontina

The smoky flavor from the grill gives these appetizers an added dimension. *The recipe is pictured alongside crostini with grilled lamb, scallions, and baba ghanoush.

This recipe was adapted from THE CULINARY INSTITUTE OF AMERICA GRILLING cookbook (2006, Lebhar-Friedman), available for purchase at bookstores nationwide.

CIA's Crostini with Grilled Tomato and Fontina recipe



Makes 8 Servings

  • 4 plum tomatoes
  • 5 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/4 teaspoons chopped marjoram
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 baguette
  • 11/2 cups grated Fontina
  • 2 tablespoons marjoram or basil, thinly sliced


  1. Preheat a gas grill to high; leave one burner off. For a charcoal grill, let the fire burn down until coals are glowing red with a coat of white ash. Spread coals evenly on one side of the grill.
  2. Grill tomatoes over direct heat, turning to char all sides, until skin blisters and cracks, about 3 minutes. Remove from grill and cool.
  3. Cut tomatoes into quarters and remove core and seeds. Toss with 3 tablespoons of the olive oil and the balsamic vinegar, marjoram, salt, and pepper; marinate 10 minutes.
  4. Cut baguette on diagonal into 24 thin slices. Brush each side with olive oil and grill over direct heat until toasted on one side, 1 to 2 minutes.
  5. Top the grilled side of each slice with 1 tablespoon Fontina and 1 tomato quarter. Grill over indirect heat, covered, until cheese melts. Garnish with marjoram or basil and serve immediately.

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