Grilled Tomatoes with Blue Cheese Slices and Basil Pesto

30min 4 servings
  • 12 Capri, Baby Roma or Cherry tomatoes
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 3 tbsp basil pesto or olive tapenade
  • 3 slices of Castello Creamy Blue
Grilled Tomatoes with Blue Cheese Slices and Basil Pesto


Prepare the grill to medium high heat. Trim off the top ΒΌ-inch of the tomatoes. Brush with olive oil and season with salt and pepper. Place the tomatoes cut side down on the grill and cook until they soften and begin to caramelise. Gently turn them over and place on a heating platter for the grill. Brush the tops of the tomatoes with pesto or tapenade. Top with broken pieces of blue cheese slices. Return plate to the grill, close top and heat until cheese begins to soften (approx. 3 minutes). Serve warm or at room temperature.

Not barbecuing? Broil the tomatoes until they begin to caramelise, then top with basil or tapenade and blue cheese. Return to the oven for about 3 minutes, just until the blue cheese softens and covers the top of the tomatoes.

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