- 3 tablespoons olive oil, divided, plus more for brushing
- 4 Broccoli Melt sausages, removed from casing and crumbled
- 1.5 pounds assorted cherry tomatoes
- 1 clove garlic, unpeeled and smashed
- Splash of red wine vinegar
- 2 tbsp butter
- 2 tablespoons chopped parsley
- 6 slices of country bread, thickly sliced and toasted
DirectionsPreheat grill to high.
Place a large cast iron skillet on the grill and add one tablespoon of olive oil, heating until shimmering. Add sausage crumbles and cook, stirring frequently, until sausages are golden brown and crispy--about 8 minutes.
Remove sausage crumbles from skillet and set aside. Deglaze skillet with a splash of red wine vinegar, using a spoon to scrape up the browned bits that have accumulated on the bottom.
Add remaining olive oil, cherry tomatoes and garlic to the same skillet, and using your thumb, roughly poke a hole in each cherry tomato. Roll them, and the garlic, in the olive oil until they are coated.
Place a lid on your skillet and cook over high heat until tomatoes are burst and have released their juices--about 10 minutes. Remove the lid and stir and continue to cook, uncovered until juices begin to evaporate and turn jammy--about 3 minutes.
Add butter to skillet and another splash of vinegar, again scraping up the browned bits that have accumulated. Add sausage to pan and toss until combined. Cook 2 more minutes to re-heat sausage and marry everything together. While the mixture is heating, brush olive oil on bread slices and grill until toasty.
Remove bread and tomato mixture from grill, toss tomatoes with parsley, and taste for salt and acid. Spoon onto toasted bread and serve.