Grilled Tomato “Lollipop” Toasts


  • 1 pound of cherry tomatoes
  • 3 Tablespoons olive oil or grape seed oil
  • 1 teaspoon Worcestershire sauce
  • 2 cloves of garlic, finely minced
  • salt and pepper to taste
  • about 10-12, 8″ bamboo skewers
  • Sliced crusty bread
  • 1 cup of ricotta cheese


  1. Soak and fully immerse bamboo skewers in water for about 30 minutes
  2. In large bowl, combine oil, Worcestershire and garlic. Allow marinade to sit for about 15 minutes.
  3. Wash and dry cherry tomatoes. Remove the stems if you want. Keeping them on just makes them prettier, then you can pull them off before serving.
  4. Add cherry tomatoes to marinade bowl and toss to combine and coat tomatoes.
  5. Skewer about 4-5 tomatoes on each bamboo skewer. Sprinkle salt and pepper to taste on each tomato skewer.
  6. Heat Grill to medium/high heat.
  7. Reserve the leftover marinade and brush them on the sliced crusty bread. If you need more marinade, just add a little more oil to the bowl.
  8. Grill tomato skewers on each side for about 3-4 minutes, or until they are cooked. Cooking time will vary depending on the heat of your grill and size of your cherry tomatoes.
  9. After tomatoes are cooked, grill both sides of the bread till crispy.
  10. Spread ricotta cheese on slices of bread and top with tomatoes. Remove stems if you want before serving.
  11. Makes about 10-12 skewers.

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