GRILLED TOMATO AND HALLOUMI BURSTS
This recipe is a delight to prepare on the grill, keeping you engaged and focused throughout. Utilize a grill topper to prevent any tomatoes from slipping through the cracks. While Halloumi cheese is optimal for grilling, swiftly working with Manchego is also effective. Both visually appealing and bursting with flavor, this dish can be enjoyed as an appetizer or side with whole grain crackers or crusty bread, or atop greens for a hearty meal.
Equipment
- grill or grill pan; grill topper
Ingredients
- 1 pint cherry tomatoes any color combo
- 2 1/2 Tablespoons extra virgin olive oil divided
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 12 ounces Halloumi or Manchego cheese sliced into semi-thick planks
- 1/2 cup fresh basil leaves chopped
- Nonstick cooking spray
Instructions
- Spray grill topper with nonstick cooking spray. Preheat grill to 350˚to 400˚F (medium-high heat) with grill topper in place.
- In a medium bowl, toss the tomatoes with 2 tablespoons olive oil, salt and pepper.
- Place tomatoes on grill topper and heat until tomatoes start to burst, about 5 minutes, moving around frequently while cooking. Remove from grill and place on serving plate.
- Brush cheese planks with 1/2 tablespoon olive oil and season with salt and pepper. Grill about 1–2 minutes, as soon as you see grill marks on cheese, and it is starting to melt (will be real quick with Manchego). Flip to other side for another 30 seconds to 1 minute.
- Arrange around tomatoes on serving plate. Sprinkle with fresh basil and pepper to taste. Serve immediately.
Notes
Makes 3-4 meal servings and 5–6 appetizer servings.
0 Comments