Nifs Grilled Tomatoes With Pesto And Cheese Recipes

GRILLED TOMATO AND CHEESE

Steps:

• Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
• Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

TOMATOES ROASTED WITH PESTO

Steps:

• Preheat the oven to 425 degrees.
• Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
• Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
• Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

GRILLED TOMATOES WITH PESTO

Steps:

• Preheat natural gas barbecue on medium for 10 - 15 minutes.
• Scoop top 1/4 inch pulp out of halved tomatoes. Spread 1 tsp pesto over each tomato half. Sprinkle green onion evenly over tomatoes. Combine remaining pesto and cheese. Top tomatoes with cheese mixture.
• Place tomatoes on a grill topper or directly on barbecue grid. Grill tomatoes until tomatoes are heated through and cheese is melted, about 10 - 15 minutes. Sprinkle with parsley.

GARLIC AND DILL PESTO GRILLED CHEESE RECIPE BY TASTY

Steps:

• Make the pesto: Add the dill, parsley, garlic, walnuts, salt, and lemon juice to a high-powered blender or food processor and pulse, scraping down the sides as needed, until roughly chopped.
• Turn the blender or food processor on medium speed and slowly pour in the olive oil, stopping to scrape down the sides if needed. Blend for 1-2 minutes, until the pesto is smooth. The pesto will keep in an airtight container in the refrigerator for up to 3 days.
• Make the grilled cheese: Spread one side of each slice of bread with ½ tablespoon butter, then spread ½ teaspoon pesto on top of the butter on each slice.
• Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the pan, then spread with ¼ cup (10 g) pesto and top with the Cabot Garlic and Dill Cheddar Cheese. Cover with the other slice of bread, buttered side up.
• Cook for 2-3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and and cook for 3-5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
• Sprinkle with the dill and serve.
• Enjoy!

GRILLED TOMATO WITH PESTO

Steps:

• Hollow out the top 1/4 inch of tomato halves with a spoon.
• Top each tomato half with 2 teaspoons pesto sauce and an onion slice.
• Arrange tomatoes in 2 foil pie pans.
• Place tomatoes in the centre of the grill rack.
• Cover and grill for 8 to 10 minutes or until tomatoes are heated through.
• Stir together the cheese, almonds, if using, and parsley in a small mixing bowl.
• Sprinkle mixture over tomatoes.
• Cover and grill for 5 minutes more or until cheese melts.
• Season to taste with salt and pepper, if desired.

NIF'S GRILLED TOMATOES WITH PESTO AND CHEESE

Steps:

• Scoop out seeds and most of the flesh from the tomato halves.
• Using only half the pesto, divide pesto in each tomato half and top evenly with green onion. Mix remaining pesto with mozzarella cheese. Top each tomato half with cheese mixture.
• Place tomato halves on tinfoil placed on a medium hot grill. They are done with the cheese has melted and the tomatoes have heated through.
• Top with parley or chives.