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Wood Fired Bruschetta

Makes 4-6 servings


500°F - 550°F

cook time

10-15 minutes


Olive oil
1 pint small tomatoes of choice
Flaked Sea salt
Garlic, sliced
Basil leaves, chopped
Aged balsamic vinegar

Fresh mozzarella pearls

Baguette slices brushed with olive oil


10.25" cast iron skillet


Light your Cru oven - build a fire, let it heat up.

When the oven is ready, place cast iron skillet in your Cru and preheat for 10 minutes.

Once preheated, slowly take the skillet out of the oven and pour olive oil into it. Then put tomatoes into the skillet and swirl to coat them with oil. 

Place the skillet back into the oven and cook until tomatoes are blistered, rotating and swirling to make sure the tomatoes cook evenly.

Once ready, take tomatoes out. Sprinkle flaked sea salt to taste. Add garlic and basil. Finish with balsamic vinegar.

Put the baguette slices onto your stone, olive oil side up, and toast. Take these out of the oven and place on a serving platter.

Top baguette slices with the tomato mixture, then the mozzarella pearls.



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