From the time the first fruit ripens to that last, sad moment when the frost arrives, tomatoes are an essential part of my summer garden and daily table. Since I grill often, this dish—which is like a warm, oozy insalata caprese—has become a regular side dish.
In a bowl, toss the mozzarella slices with
Preheat a grill to medium-high and oil the grill rack. Place the tomatoes, cut side up, in a grilling basket, or place on the grill cut side up, cover the grill, and cook until the skin begins to wrinkle, about 10 minutes. Add a basil leaf or two and a slice of mozzarella to the top of each tomato half and continue to grill, covered, until the cheese starts to soften, about 2 minutes longer.
Transfer to a serving platter, drizzle with olive oil, and season with salt and pepper. Serve at once.
© 2013 All rights reserved. Published by Weldon Owen.