Tuesday, July 26, 2011

Parmesan-Topped Grilled Tomatoes

I made this last night and it is a great accompaniment for any dinner. It is light and refreshing and takes less that 15 minutes to cook and prepare.
YIELD-2 (+Leftovers)
3 medium-sized tomatoes
Fresh basil, chopped fine or Dried sweet basil leaves
Garlic salt
Fresh ground pepper
Shredded parmesan cheese
Rinse tomatoes with cold water and core the stem out (see picture).
Then slice the tomatoes lengthwise in 3/8" slices=probably 4 slices/tomato. (I actually cut the tomatoes in half and read the recipe wrong. They were still good but I think they would have been much more scrumptious if I cut them into smaller slices. You will be able to taste the basil and parmesan better on a thinner tomato slice!)
Sprinkle tomatoes with fresh basil and/or dried basil leaves.
Sprinkle tomatoes with garlic salt and freshly ground pepper.
Top the tomatoes with a generous portion of parmesan cheese (do not be stingy...you should not be able to see the tomato except for the rim).
Spray rack or grate of grill with non-stick cooking spray.
Grill on medium-high heat for 6-8 minutes. Watch closely and do not let the cheese melt all over the grill or get too brown. You do not flip the tomatoes obviously!!!!

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