Emeril's Tomatoes on the Fence

From 'Emeril at the Grill'

GMA Recipes
Servings:4-6
Difficulty: Easy
Cook Time: min

Ingredients

  • 24 to 30 large cherry, cherub, or grape tomatoes, preferably in different colors
  • Six 4- to 6-inch bamboo skewers, soaked in warm water for 1 hour
  • 1/2 cup extra-virgin olive oil
  • 3/4 teaspoon sea salt, plus more if needed
  • 1/2 teaspoon black pepper, freshly ground, plus more if needed
  • 1/2 cup fresh basil, coarsely chopped
  • 1 tablespoon garlic, minced
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: cherry, cherub, or grape tomatoes, basil, bamboo skewers, sea salt, garlic

    Course: Appetizer/Starter, Side Dish, Vegetable


     
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