Blackened Tomato Canapés
Well. Hello! I’ve missed you.
I’ve spent the last two years working in animal rescue, but it’s time to dust off the blog and get back in the kitchen. Today I have a super simple but delicious appetizer to share with you. It’s very nearly September and I am desperately clinging to the last gasps of summer. This might just be my favorite time of year; farmer’s markets are overflowing and I fall in love with ingredients I’ve taken for granted all over again.
Case in point: the tomato.
This recipe was made for the late-summer haul of juicy, sweet, perfect tomatoes. Use tomatoes worthy of a spotlight. If you happen to be growing your own grape tomatoes (and your own basil!) than this has got your name all over it. It’s quick to prepare and tastes great at room temperature, so you can make a bunch and let your dinner party guests enjoy them at their leisure. Perhaps on a deck with a nice bottle of red? I don’t have a deck, and didn’t throw a party, so I won’t tell if you just make these for yourself as a light snack on a weekend afternoon. They are so easy you can absolutely make them without an occasion.
Blackened Tomato Canapés
Makes about 25 pieces
1 Pint Cherry Tomatoes
Around 7 Slices of Sourdough Bread
25 Basil Leaves
1 Cup Balsamic Vinegar (or prepared/purchased balsamic glaze)
Olive Oil
Sea or Kosher Salt
Fresh Cracked Black Pepper
Start off by preparing the crostini. Arrange your oven racks so you have one at the very top and set your oven to Broil.
Slice the sourdough into bite-sized triangles. I like to cut the bottom crust off with a long chef’s knife (helps you get a nice clean edge) and create one big triangle. Slice that in half for two triangles, and each of those in half again. Each piece of bread should give you 4 small triangles. You can save the scraps to make your own breadcrumbs, or toss them to the birds.
Arrange the bread on a baking sheet and brush lightly on one side with olive oil.
Season generously with sea salt and fresh cracked black pepper. I like to go a little crazy with the black pepper, but if you don’t like its signature heat, you can ease up on it.
Broil for 2-4 minutes (watching constantly) until perfectly golden. Remove from oven and set aside. Do not walk away from these while they are in the oven or they will burn up!
Now grab your cast-iron skillet and put it over high heat, very lightly oiled. You can make the tomatoes in a regular pan if you don’t have cast-iron, but a cast-iron pan is perfect for this application. Once the pan starts to smoke, add the tomatoes. Every 10 seconds or so, gently shake the pan to toss the tomatoes around. We are looking to char the skin a little while only lightly cooking the tomatoes.
Meanwhile, if you need to make your own balsamic glaze, add 1 cup of balsamic vinegar to a small sauce pot and bring to a boil. Reduce about 75%, until it becomes a thick glaze, being careful not to burn. Set aside when done. This takes about 10 minutes or less.
The tomatoes are done when the skin is speckled with black char and begins to split. You are not making tomato sauce, so don’t overcook them until they are mushy. We want quick cooking over very high heat (about 5 minutes total) to add flavor but to keep the individual tomatoes whole.
Once all your ingredients are ready, begin assembly by placing a single basil leaf on each piece of crostini. I like to flip the leaf inside out to create a little boat for the tomato to sit in.
Top each piece with a single tomato and drizzle the balsamic glaze over the top. If you did not salt the bread enough before baking, you may wish to add a little pinch of salt over the top, but taste it first to be sure!
That’s it! If you happen to have leftover tomatoes, they would be a wonderful addition to just about any recipe. I think they would be killer in pasta or chopped up as a salsa base.
So happy to see you back, Lolo!!
Hooray, VeganYumYum has returned! I feel like telling everyone!
welcome back! would love to hear your story about the 2 years. the canapes look gorgeous!
Welcome back!
Yes!! So glad you’re back!
Welcome back! I was reading your book today and decided to check the site. Nice to return for the fall.
Thank goodness you are back!!! SO happy!!!
Welcome Back! I have your cook book and we all love it at home. I was looking for something cooked today to eat and went to your site and voile! here you are! Yupii. :)
Wow- these look amazing! Glad to see you blogging again- you have been missed. Will have to make these little canapes asap!
Yay! I’m so, so glad you are back! Your cookbook really helped me come into my own as a vegan home cook, so I’m so happy you are blogging again!
I had to look twice when I saw you in my RSS feed. It’s great to see you back! You taught me how to cook crispy tofu and love kale.
What a pleasant surprise! I’ve been using your recipes for the last two years and am so happy you are back blogging. Your recipes and photographs are the best.
What a wonderful surprise to see you pop up again on my google reader! I’m very happy to see you back!
Oh, so good to see you back. I check in every now and then just to see if you are around, and WHAT a surprise to see you posting again. We have all had you in our thoughts these two years, because we care about you as a person as much as we care about you as a blogger. VeganYumYum never moved from spot #1 on my blog roll all that time. Thanks for all you give to our lives. Be well.
Happy to see you’re back! Not a very original message among the sea of other cheerful comments but I thought it could never be said enough!
I was so happy to see your post pop up in my google reader. Your site (and book) are still my go to places for vegan recipes. As a matter of fact I’ve got a sourdough & eggplant lasagna in the oven right now. Can’t wait to see what you’ve got in store.
Yay! Vegan yum yum is back :)
I’m so happy you’re back!! I’ve missed your great recipes!!!
Yay, an update! So happy…
You have no idea how much your book and your website have meant to me (a new Vegetarian with a long-term-vegan girlfriend). I’m so confident that your taste matches mine, that I can pull a recipe out and make it with absolute confidence that it’ll be perfect (although perhaps with a fraction less salt :)). Quite a few of your recipes have become household staples.
I am so happy to see you back!! This just made my day. :)
Nice to see you´re back!!! I hope that you´ve returned to stay and keep posting :)
Your recipes, post and photos are great.
Now you know you have a follower in Buenos Aires, Argentina.
OMG! I was just redirected here because of a recipe, and was thinking “oh, look, it’s that site that I used to love but doesn’t have life anymore” And then I see this post! yey! welcome back!
Yay happy you’re back!
OH MY GOD YOU’RE BACK. Thank you!!!!
So glad you are back! I have been flirting with veganism for a while now, and I feel its time to take it to the next level. Your blog is one I rely on for delicious vegan meals, and I have been “terrified” it would just one day disappear. Luckily its been here all the time, and now I am so much looking forward to learn more great recipes from you! :)
So excited to keep up with the site again! Welcome back!
what a pleasant surprise! I can’t wait to cook with you!
ZOMG I’m so excited you’re back! This website, book and iPhone app have pretty much defined my eating for the last three years and have made vegan eating fun, delicious and easy for me. Thanks for everything and can’t wait for the next phase.
Yesterday a new vegan in an online forum was asking for people’s favorite vegan websites and blogs, and I listed yours as one of mine. I started to write that it wasn’t kept current but contained a great archive of recipes, but then when copying and pasting the URL, I realized there was a new post! How exciting! Welcome back!
Welcome back!!!!!
Yup, just adding my voice to the choir: hooray! (Looks like a bunch of us are grateful to Google Reader.) Looking forward to future yummy vegan recipes. And maybe a Boston vegan blogger meetup! Been meaning to coordinate that…
yay you are back! these look great! i cannot get enough of tomatoes…
Why are you so cool? :D
Yey! I’m so glad that you’re back! Vegan Yum Yum is one of my all time favorite cookbooks and I have missed having awesome new VYY recipes!
WELCOME BACK!!!! My day is made. So happy to see you posting again. Your blog sustains me. Literally.
YEAH!! Thank you for coming back and helping me cook even more delicious things!
This looks so fantastic! I love the recipe. I’ve been looking forward to being able to get my hands on some really delicious tomatoes this season & this seems like the perfect recipe. Welcome back!
I love your work! So, so very happy you’re back :)
Yay! So glad you are back!
Welcome back! I love your blog and your cookbook and look forward to new and yummy things to come!
I’m glad you are back Lolo! Being vegan is just not the same without you. These look incredible. I am constantly looking to you for recipes and inspiration . . bought your book a few months ago and it’s extraordinary. Thanks so much!
I have been waiting for this moment since I became a vegan. Your book is the best one I have, I gave copies to many friends and they love it. I’m just so happy that we’re gonna see more recipes from you. Thank you for being back!
Let me add to the chorus of “I’m sooooo glad you’re back!” I’ve been checking your website at least once a month for many months. You have been missed, and your return is bring celebrated! :-)
I always use your cookbook for great recipes; I’m soo glad your back for more cooking inspiration..
yay! so glad you’re back.
So happy you’re back to the blog again, but kudos to you for your animal rescue work! I have your book and love it – my favorite vegan food photography! :)
Yay, you’re back! So glad to see you. I love your app, and can’t wait to see what delicious foods you come up with now.
Welcome back!!
So glad you’re back! :)
You’re back!!!! YAY!!!! You have, hands down, the best vegan blog on the web. I’ve always felt that, and still do. Glad to know you’re in better spirits and taking the time to get back to blogging! Congrats and WELCOME BACK!!!