Emeril's Tomatoes on the Fence
From 'Emeril at the Grill'
Preheat a grill to medium high. Skewer 4 or 5 tomatoes onto each skewer and brush them lightly with some of the olive oil. Sprinkle the tomatoes with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Grill them briefly, turning them occasionally, until they are just warmed through and barely marked by the grill, 2 to 3 minutes. Transfer the tomato skewers to a serving platter.
In a small mixing bowl, combine the remaining olive oil with the basil and garlic. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and stir to blend. Spoon the mixture evenly over the tomatoes, and sprinkle with additional sea salt and pepper if desired. Serve warm or at room temperature.
*Recipe courtesy Emeril Lagasse, adapted from "Emeril at the Grill," HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.
Main Ingredients: cherry, cherub, or grape tomatoes, basil, bamboo skewers, sea salt, garlic
Course: Appetizer/Starter, Side Dish, Vegetable