1 pint cherry tomatoes (any color combo)
2 1/2 Tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
freshly ground black pepper
12 ounces Halloumi or Manchego cheese, sliced into semi-thick planks
1/2 cup fresh basil leaves, chopped
Nonstick cooking spray
Spray grill topper with nonstick cooking spray. Preheat grill to 350˚to 400˚F (medium-high heat) with grill topper in place. In a medium bowl, toss the tomatoes with 2 tablespoons olive oil, salt and pepper.
Place tomatoes on grill topper and heat until tomatoes start to burst, about 5 minutes, moving around frequently while cooking. Remove from grill and place on serving plate.
Brush cheese planks with 1/2 tablespoon olive oil and season with salt and pepper. Grill about 1–2 minutes, as soon as you see grill marks on cheese, and it is starting to melt (will be real quick with Manchego). Flip to other side for another 30 seconds to 1 minute. Arrange around tomatoes on serving plate. Sprinkle with fresh basil and more pepper to taste. Serve immediately. Makes 3-4 meal servings and 5–6 appetizer servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.