Grilled Caprese-Stuffed Vine-Ripe Tomatoes

By Kyle Kirby visit Kyleskitchen.com

SERVES 3    PREP 10 MIN   

GRILL TIME 15 MIN

This delicious summer side-dish can be made quickly and at the same time as other grilled dishes.  It combines the classic caprese flavors of tomatoes, fresh basil, and fresh mozzarella but adds an element of smokiness from the grill.

6   oz. fresh mozzarella  cut into bite size portions

8   fresh basil leaves chopped

2   teaspoons olive oil

3   vine-ripe tomatoes

2   teaspoons balsamic vinegar

Aluminum Foil

Freshly ground black pepper

salt

1.    Combine fresh mozzarella, chopped basil, olive oil, and balsamic vinegar into small mixing bowl.  Stir gently.

2.    With a paring knife and a small spoon, gently hollow out the vine-ripe tomatoes.  Start by making a 1 inch diameter hole in the top of the tomatoes with the knife and scooping out the insides little by little with a spoon.  When finished, the tomatoes should have a 1/4 inch shell and the insides should be completely hollow.

3.    Stuff the tomatoes with the mozzarella-basil mixture up to the brim.

4.    Cut the aluminum foil into 5 inch x 5 inch squares.  Use these to wrap the bottom and sides of the tomatoes.  Leave the tops open.  They should be able to sit flat on the grill without rolling around.  They should look like 2 inch x 2 inch x 2 inch open topped boxes when you are finished.

5.    Heat the grill on medium-low heat.  Place the tomatoes on the grill and cook for 15 to 20 minutes or until the visible tomato part starts to brown.  As an alternative option, you can place the tomatoes on the side, back, or top shelf of a grill that is at a higher temperature as long as the tomatoes do not get direct heat.  The mozzarella should begin to melt by the time they are finished.

6.    Unwrap the tomatoes and serve with fresh basil on top. Add salt and pepper to taste.