Updated Tuesday, July 20th, 2010
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.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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