GRILLED TOMATO BURSTS

This recipe is fun to create on the grill, keeping you focused on the task at hand. Use a grill topper so you do not lose any tomatoes through the cracks. Halloumi cheese is best for the grill, but quickly working with Manchego works as well. This recipe is both physically appealing and tastefully bursting with flavor. It could be served with whole grain crackers or crusty bread as an appetizer or side dish, as well as served on top of greens as a meal.

INGREDIENTS
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
PREPARATION
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.