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Author Notes: Conveniently, our outdoor grill is situated next to an extremely prolific rosemary bush in our backyard which means we often wind up creating skewers or grilling beds with the many branches. Even more conveniently, in the summer our tomatoes are close at hand and they taste amazing when grilled with rosemary. I love how grilling gives tomatoes more depth and just a little crispness. And have you had honey on your tomatoes? You should!
Halloumi cheese can be found in Middle Eastern groceries and is great for this recipe because of its high melting point so you can put it right over the flame. If you can't find it, Mexican-style Queso Blanco will work, too, or you can skip it altogether. —vrunka
plum or Roma tomatoes (or 24 cherry tomatoes)
ounces halloumi cheese, cubed (see note)
long sprigs of rosemary
tablespoons warmed honey
teaspoon sea salt
- Heat your grill to high.
- Strip most of the leaves off of the rosemary leaving a few leaves at the top and bottom. thread the tomatoes onto the sprigs, alternating with the cubes of halloumi. Cook over direct flame until the skin of the tomato is charred on one side (about 2 minutes), then flip and char the other side.
- Drizzle skewers with warmed honey and sprinkle with sea salt. Serve immediately.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe