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Writer's pictureChef Matt Basile

Smoked Tomato and Grape Focaccia


a platter of smoked tomato and smoked grape focaccia toast

My mentality lately has been, can it be smoked? Will this taste good in the smoker? And I’ve discovered that most times, it is a 'yes'. I like to go beyond the realm of usual bbq fare and try out ingredients that you wouldn’t normally think to make in the smoker. That led me to thinking about what vegetable and/or fruit you don’t usually think to make on the bbq or pop in a smoker. Smoked tomatoes have quickly become a favorite of mine, but a less conventional one is grapes. Roasted grapes can be great, so I thought, why wouldn’t smoked ones be? And I was right. All I have to say is, move over avocado toast, because these smoked grape and tomato focaccia toasts will be taking over your usual recipe rotation. The less conventional recipe is the toasted focaccia bread topped with a sweet and savoury ricotta made with honey and balsamic vinegar and smoked grapes, the other option is smoked baby heirloom tomatoes with creamy burrata on focaccia. Make one, make both, it's up to you. These are a great option for an appetizer when you’re entertaining, or you can reduce the recipe and make them for yourself for an easy lunch or snack. If you want to find out how to make my Smoked Tomato and Grape Focaccia, keep reading or jump to the full recipe.


balsamic vinegar being poured over red grapes in a cast iron pan

Set smoker to 375F. Add the grapes, off the vine, into a small cast iron pan. Drizzle with 1 tsp balsamic vinegar, 2 tbsp olive oil, salt and pepper.


lemon juice being squeezed over baby heirloom tomatoes and garlic in a cast iron pan

In another small cast iron pan, add the baby tomatoes, 2 tbsp olive oil, chopped garlic, juice from a 1/2 of a lemon and salt.


the cast iron pans of grapes and tomatoes going into the Alchemy smoker

Place both pans in the smoker for 30-35 minutes, or until the tomatoes and grapes are softened.


balsamic vinegar being poured into a bowl of ricotta cheese

Add the ricotta to a bowl, add 1 tbsp olive oil, honey and mix. Drizzle with 1 tbsp olive oil and 1 tsp balsamic vinegar, add salt and mix. Set aside.


focaccia bread being toasted on the Alchemy plancha

Cut the focaccia into to pieces, then slice open. Place face down on the plancha to toast. Drizzle with olive oil and toast to desired doneness, flipping to toast both sides.


smoked grapes being put onto top of focaccia bread with whipped balsamic ricotta

To plate, place the focaccia, open-faced on a cutting board. On two pieces, spread the ricotta. Once the grapes are done in the smoker, spoon onto the ricotta, season with salt and pepper.


focaccia toast with a ball of burrata  on top and is being cut into

On the other two pieces of focaccia, break the ball of burrata and spread.


smoked tomatoes are being spooned on top of the focaccia toast a burrata

Spoon the smoked tomatoes on top of the burrata and focaccia. Season with salt and pepper.


the finished platter of smoked tomato and grape focaccia toasts

Cut all of the focaccia into pieces. Place the pieces of focaccia onto a large platter and drizzle with olive oil and balsamic. Garnish with fresh parsley or basil and season with salt.


And now for the full recipe...


Smoked Tomato and Grape Focaccia

Serves 3-4 people

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes


Ingredients

1 cup red grapes

4 tbsp + 1 tsp olive oil

2 tsp, divided balsamic vinegar

Pinch of Salt

Pinch of pepper

3 tbsp honey

½ cup ricotta

1 cup Heirloom baby tomatoes

2 tbsp + 1 tsp olive oil

5 cloves garlic

Juice from 1/2 a lemon

Salt

Pepper

1 ball Burrata

1 loaf focaccia bread

Italian Parsley or basil for garnish


How to make Smoked Tomato and Grape Focaccia


Set smoker to 375F.


Add the grapes, off the vine, into a small cast iron pan. Drizzle with 1 tsp balsamic vinegar, 2 tbsp olive oil, salt and pepper.


In another small cast iron pan, add the baby tomatoes, 2 tbsp olive oil, chopped garlic, juice from a 1/2 of a lemon and salt.


Place both pans in the smoker for 30-35 minutes, or until the tomatoes and grapes are softened.


Add the ricotta to a bowl, add 1 tbsp olive oil, honey and mix. Drizzle with 1 tbsp olive oil and 1 tsp balsamic vinegar, add salt and mix. Set aside.


Cut the focaccia into to pieces, then slice open. Place face down on the plancha to toast. Drizzle with olive oil and toast to desired doneness, flipping to toast both sides.


To plate, place the focaccia, open-faced on a cutting board. On two pieces, spread the ricotta. Once the grapes are done in the smoker, spoon onto the ricotta, season with salt and pepper. On the other two pieces of focaccia, break the ball of burrata and spread. Spoon the smoked tomatoes on top. Season with salt and pepper. Cut all of the focaccia into pieces.


Place the pieces of focaccia onto a large platter and drizzle with olive oil and balsamic. Garnish with fresh parsley or basil. Season with salt and enjoy.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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