Cast Iron Skillet Bruschetta Recipe
Prep Time:
5 minutes
Cook Time:
24 minutes
Servings:
8 Servings
Ingredients
  • 3 tablespoons olive oil, divided
  • 3 cups halved grape tomatoes
  • 3 cloves minced garlic
  • 1 teaspoon coarse salt, divided
  • 1 loaf sourdough bread
  • 20 basil leaves, divided
  • 6 ounces softened cream cheese
Directions
  1. Add 1 tablespoon of oil to a large cast-iron skillet and bring heat to medium-high.
  2. Add in the tomatoes, garlic, and ½ teaspoon salt. Stir frequently for 8 minutes or until the tomatoes have released their juices.
  3. Slice the bread into 1-inch slices.
  4. Remove the tomatoes and garlic from the pan with a slotted spoon so the juices remain in the pan.
  5. Cut the basil into slivers.
  6. Combine the tomatoes and half of the basil in a small bowl.
  7. Add 1 tablespoon of oil to the pan with the tomato juices, and heat to medium-high.
  8. Add 4 slices of bread to the pan and cook 4 minutes on each side or until browned. Add the remaining oil with the remaining bread slices when the first batch is done.
  9. Spread cream cheese on the toasted bread.
  10. Scoop a generous amount of the tomato mixture on top of the cream cheese.
  11. Top with additional basil and serve.