Return to Content

Grilled Tomatoes with Herbed Cheese

Grilled Tomatoes with Herbed Cheese
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4

The best tomatoes to use for this recipe for grilled tomatoes with herbed cheese are those that are ripe, but not yet soft. Firm-fleshed tomatoes don't disintegrate as quickly when exposed to harsh heat.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 large, firm tomatoes, unpeeled
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8 heaping teaspoons herbed Boursin cheese


1. Slice the stem and blossom ends from the tomatoes and discard. Cut them in half horizontally to form 2 thick slices. Using a serrated grapefruit knife, carve out a shallow depression about 1-1/2 inches in diameter in the center of each slice.
2. Brush both sides of each slice generously with oil, then sprinkle with salt and pepper. Place, depression side down, on a hot grill. When the slices soften, turn them over and place a teaspoon-size dollop of Boursin cheese in each depression. Continue grilling until the cheese is soft and hot. Serve immediately.

Updated Tuesday, July 20th, 2010

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111