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Grilled Tomatoes with Cheese, Prosciutto and Basil

There is simply no better way to enjoy summer’s bounty than to dine al fresco. I don’t quite know why, but food eaten out of doors just tastes better. Fresher. More wholesome. Assuming, that is, that you use fresh, wholesome, flavorful ingredients. And with all the amazing fresh foods available in summer, there is simply no excuse not to eat fresh, wholesome, flavorful ingredients.

When I was invited to celebrate 30 Days of Outdoor Dining with Kitchen Play and LAND O LAKES® 4 Cheese Italian Blend, I knew I wanted to focus my efforts on the fresh, wonderful flavors only available in summer. Because for me, that’s what summer is all about. I look forward every year to our summer Farmer’s Market, to buying the freshest, tastiest produce and pairing them with other foods that complement their flavors. And eating it all out of doors, in the fresh air.

Because LAND O LAKES® 4 Cheese Italian Blend combines some of my favorite Italian cheeses with American deli cheese, my mind drifted to fresh Italian flavors. I have copious amounts of basil growing on my patio, so much that I can barely keep up with it, so using it was pretty much a given. My own garden tomatoes aren’t quite ripe yet (and this being New England, they have a ways to go yet!), but I found some lovely large hothouse tomatoes to work with. And when I went to the store to get the LAND O LAKES® 4 Cheese Italian Blend, some prosciutto caught my eye, and I knew it would be a perfect finish.

This dish is ideal for outdoor dining and grilling, because it’s simple to prepare and incredibly flavorful. The sharp saltiness of the Asiago, Romano and Parmesan balanced the tomato, basil and prosciutto, and the creaminess of the American cheese helped it melt nicely during grilling. And the tomatoes hold together well enough to be picked up and eaten as finger food. Nothing better!

Be sure to check Kitchen PLAY every day for the next fabulous recipe featuring new LAND O LAKES® 4 Cheese Italian Blend or LAND O LAKES® Deli American Cheese. Then, get in on the fun by leaving a comment with your own “30 Days of Outdoor Dining” tip for dining al fresco this summer. If you do, you’ll be entered to win a lovely grilling prize pack, including one grilling spatula, one marinade brush, one set of tongs and one grill scraper. Kitchen PLAY will be giving away four prizes total, one each week! Please visit Kitchen PLAY for sweepstakes guidelines.

*Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY SideCar series. All opinions given are my own.

Grilled Tomatoes with Cheese, Prosciutto and Basil

Serves 4 Servings     adjust servings

Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 large beefsteak tomatoes
  • 8 slices LAND O LAKES® 4 Cheese Italian Blend
  • 8 slices prosciutto, chopped
  • 2 tbsp fresh basil, chopped

Instructions

  1. In a small bowl, whisk together olive oil, minced garlic, salt and pepper.
  2. Cut tomatoes in half vertically from top to bottom and cut out stem. Lay tomatoes cut-side down on preheated grill and cook 3 minutes. Carefully flip tomatoes and brush cut-side with oil mixture. Cook 3 more minutes.
  3. Cover each tomato half with one piece of cheese. Cover grill and cook for 1 more minute, until cheese is melted.
  4. Remove from grill and sprinkle each with prosciutto and chopped basil. Serve immediately.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  5. I regret to say that your site is becoming more like a commercial every time I read it. I realize that everyone needs to earn a living– and you certainly work for yours. It’s just that this frequent promotion of products detracts from the experience of reading your blog.

    Reply

    • Hi Marcia – I am sorry you feel that way. The way I see it is if I am offered a promotion where I like the product and would use it myself for my family, I will do it. Except for a few links to the product and to Kitchen Play, this reads actually very much like my regular posts would, where I tell you how I come up with the idea, how it tasted to me, what I think of the recipe over all – I would even add what I would change, if I thought my recipe didn’t live up to my standards. So for me, if it is a product I would use at home (such as cheese or eggs), then why not be paid for it? I don’t do posts on things I wouldn’t use or don’t approve of (and trust me, I’ve been offered such things!). And I don’t change my style to suit the product. I write about it the way I would write about any other recipe.

      Reply

  8. We eat outside every chance we get…you’re right, it’s just better! These tomatoes would be perfect for a dinner out on the patio. So fresh and light!

    Reply

  10. Love the fresh new design of your website, Carolyn! Forgive me if its been awhile – I feel as if I’ve been out of the loop for months. Fresh tomatoes are what summer is all about and I can’t wait for the bounty of heirloom tomates at the farmers markets. (Unlike the rest of the country – we’ve been having an unusually cool summer so far.) P.S. Next time I’m in Boston, I want to meet up for sure 🙂

    Reply

  16. My hubby would go wild for this one. I’m not a huge fan of tomatoes but I could try it in peppers. Great recipe Carolyn. The photos are so bright and pretty too.

    Reply

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