This is an extremely simple recipe that packs a huge, healthy, and flavorful punch. The freshly grated mozzarella and parmesan add some protein and makes this a phenomenal side dish.
Cut the tomatoes in half and brush both sides of the tomatoes with the garlic herb spread. The oil will minimize and chance of sticking to the grill.
Tomatoes
Heat the grill to 400 degrees on direct heat
Add tomatoes to the grill with the cut side down. Grill for three minutes.
Turn the tomatoes over
Sprinkle on the Mozzarella and Parmesan Cheeses
Grill for an additional three minutes to let the cheese melt
Sprinkle with the fresh chopped basil and serve
Notes
Tomatoes: Make sure your tomatoes are firm and not mushy at all. If they are too soft, they will not hold up to the heat at all. Copper Mat Choice: A Copper Mat will be perfect for these tomatoes. Alternatively, use a cast iron skillet on the grill. Cheese: Use fresh cheese that you grate at home as it melts better and doesn't contain the additives found in bagged shredded cheese. Substitutions:Cheese - Change the cheeses here to get a completely different flavor. Fontina, Gruyere and Swiss all melt great and will provide unique flavors. Seasonings - Completely change the seasoning mixture you choose but keep the olive oil as it helps the tomatoes from sticking to the grill. Panko or Breadcrumbs - Add breadcrumbs to the top of the tomatoes and lightly sprinkle the cheese on top. You will not use as much cheese if you choose this option. Pizza Toppings - Think about adding in a slice of pepperoni, some crumbled sausage or other pizza toppings. This will essentially become a crustless pizza using super fresh and healthy ingredients.Storage: These are not great leftovers. You can do it but the tomatoes are so mushy once you reheat them that it wasn't a recipe I would recommend for leftovers.