Grilled Tomato Crustini

Directions

1. 1
   To make the glaze: simmer the vinegar and the sugar until it has reduced by half. Cool then refrigerate.
2. 2
   To make the crustini: slice the baguette in 1/4 inch thick rounds. Lay out on wax paper on the counter.
3. 3
   Cut the tomatoes in half from top to bottom, then lay cut side down and slice into 1/4 inch thick half circles. Lay out next to the bread rounds.
4. 4
   Brush the bread and the tomatoes with olive oil and season with the salt and pepper.
5. 5
   Grill the bread for about 1 minute on each side on low heat. Watch out for hot spots to avoid burning. Lay out on a serving platter.
6. 6
   Grill the tomatoes for about 30 seconds on each side on med-high heat, making sure to heat through and to get a little charring. Place the tomatoes on top of each lice of bread.
7. 7
   Sprinkle the Gorgonzola evenly on each crustini then drizzle the glaze over the tops and around the serving platter. Sprinkle the platter with the parsley.