Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Grilled Tomatoes with Gorgonzola
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4 large fresh basil leaves |
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1 small garlic clove, minced |
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1 ½ tablespoons extra-virgin olive oil |
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1 ½ teaspoons balsamic vinegar |
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3 large plum tomatoes (3/4 pound total), halved lengthwise |
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2 ½ ounces Gorgonzola, crumbled (1/2 cup) |
Preheat oven to 400.
Finely chop 3 basil leaves and stir together with the garlic, oil, vinegar, and salt and pepper to taste in a large bowl. Add tomatoes and toss to coat.
Heat a ridged grill pan over moderately high heat until hot but not smoking. Transfer tomatoes to grill pan with slotted spatula, reserving dressing in bowl, and grill, turning over once with spatula, just until lightly browned, about 4 minutes total.
Arrange tomatoes, cut sides up, in a casserole dish and sprinkle with cheese. Bake in the middle of oven until cheese is melted, about 5 minutes.
While tomatoes are baking, thinly slice remaining basil leaf and add to reserved dressing.
Place tomatoes on some lettuce (or just plate) and drizzle with reserved dressing.
NOTE: This was in the August 2002 Gourmet. It is an adaptation from the Basilico Restaurant in Southampton, NY. And it is GOOD! It said to serve it with 6 Belgian endive leaves sliced crosswise and 4 large radicchio leaves, also thinly sliced. However, I fixed us a tuna salad plate and just used the romaine that I had on which to serve the tuna salad.