Grill-Roasted Tomatoes Topped with Cheese and Herbs

When tomatoes reach their summer peak, it’s worth putting them on the table almost every day. If you’re looking for a new way to serve the gorgeous versions available in the farmers’ markets, try this simple dish, which is like a warm, oozy insalata caprese. And since it’s prepared on the grill, you can avoid heating up your oven during the dog days of summer. To mix things up, try this dish made with different cheeses, such as feta, halloumi, grated Jack or even thin slices of blue cheese.

 

Grill-Roasted Tomatoes Topped with Cheese and Herbs

 

6 oz. (185 g) fresh mozzarella cheese, sliced

2 Tbs. extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper, to taste

4 tomatoes, cut in half crosswise

1⁄2 cup (1⁄2 oz./15 g) fresh basil leaves

 

In a bowl, toss the mozzarella slices with 2 Tbs. 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. Serves 4.

 

Recipe adapted from Williams-Sonoma Cheese, by Georgeanne Brennan.