Grilled Tomatoes with Cumin Butter
Preparation time: 10 minutes
Grilling time:
Yield: 4 servings
21⁄2 tablespoons butter | Salt and pepper to taste |
1 teaspoon ground cumin | 2 large, firm ripe tomatoes, sliced |
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1.Melt the butter in a small saucepan; remove from heat and stir in the cumin and salt and pepper.
2.Brush the tomato slices on one side with half of the cumin butter. Place them, brushed side down, on the grill and grill for 2 to 3 minutes or until very lightly browned on one side.
3.Brush the tops of the tomatoes with the remaining cumin butter. Turn and grill for 2 to 3 minutes more or until very lightly browned, but not falling apart.
Tomato Bruschetta
Preparation time: 15 minutes
Grilling time: 4 minutes
Yield: 6 to 8 appetizer servings
2 large red ripe tomatoes (about
11⁄4 pounds), cored, seeded, and diced
1⁄2 cup coarsely chopped fresh basil
2 tablespoons peeled and diced red onion, (optional)
About 1⁄4 cup
1 clove garlic, peeled and minced
1 teaspoon balsamic or red wine vinegar Salt and pepper
12 slices crusty French bread, cut diagonally, about 3⁄4 inch thick
3 cloves garlic, peeled and halved
1.In a small bowl, combine the tomatoes, basil, red onion (if desired),
2 tablespoons of the olive oil, the minced garlic, vinegar, and salt and pepper. Cover and let stand at room temperature for at least 30 minutes but not longer than 2 hours.
2.Place the bread slices on the grill. Grill for 4 to 5 minutes or until the bread is lightly toasted and golden on both sides, turning once.
3.Remove and immediately rub the edges and one side of each slice with a garlic clove half. (Use a half clove for every 2 slices.) Drizzle about 1⁄2 teaspoon of olive oil onto the
4.Stir the tomato mixture with a large spoon to thoroughly moisten; top each bread slice with about 11⁄2 tablespoons of the tomato mixture. Place on a platter and serve immediately.
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