Grilled Beefsteak Tomatoes

These tomatoes are very easy to prepare, but the addition of cheese gives them added
complexity. They make an excellent side dish or appetizer.

Select your favorite cheeses and let them melt a little over the warm tomato. I choose a
blue cheese and a goat cheese from a local dairy here up north in the Swedish province of
Jämtland.

Grilled Beefsteak Tomatoes with Melted Cheese
• 4 slices of blue cheese
• 4 slices of goat cheese
• 4 beefsteak tomatoes
• olive oil for brushing
• salt flakes and coarsely ground black pepper
• 2 tablespoons roasted sunflower seeds
• 2 tablespoons chopped chives
• 2 tablespoons cold pressed olive oil
• 1 tablespoon balsamic vinegar

Leave the cheese out of the refrigerator so it comes up to room temperature. Slice the
tomatoes into ¾-inch (2-cm) slices from their thicker, middle section. Brush with olive oil.

Season with some crushed salt flakes and pepper.

Grill the tomatoes for 1 minute per side on a hot grate brushed with olive oil. Turn the
slices over carefully with a frying spatula. Season lightly again, and place the cheese on the
tomato. Grill for 30–45 seconds, just enough to get the tomatoes heated through, then
move them carefully to a heated platter. Sprinkle with sunflower seeds and chives, and
drizzle with olive oil and vinegar. Serve immediately.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund