Grill-roasted Tomatoes Topped with Cheese and Herbs

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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.

Ingredients

  • 6 oz (185 g) fresh mozzarella cheese, sliced
  • 2 Tbsp extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 4 tomatoes, cut in half crosswise
  • ½ cup (½ oz/15 g) fresh basil leaves

Method

In a bowl, toss the mozzarella slices with 2 tablespoons olive oil. Sprinkle with salt and pepper.

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.

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