Planked Goat cheese-topped Beefsteak tomatoes (Barbecue and Grilling)

 

                Planking vegetables is so very easy, because you usually aren't cooking them, merely heating them through and letting them sit on the warmed plank to pick up a bit of its woody flavor.

Serves 6 to 8

1 or 2 oak, cedar or maple planks, soaked for at least 1 hour

• 2 to 3 large tomatoes (such as beefsteak), sliced medium-thick
• Salt and freshly ground black pepper
• Olive oil
• 125 gr goat cheese
• 60 ml chopped fresh herbs (such as chives, oregano, parsley or basil)
• Balsamic vinegar

1. Prepare a medium-hot indirect fire in your grill.
2. Arrange tomato slices on plank(s) ; season lightly with salt and pepper and drizzle with olive oil.
3. Crumble goat cheese over each tomato slice.
4. Place plank(s) on the indirect side of the grill ; close the lid and plank for about 15 minutes, or until tomatoes are warmed through and cheese is soft.
5. Serve on the plank(s) with a sprinkle of fresh herbs and a drizzle of balsamic vinegar.

Variations : Use a variety of colorful heirloom tomatoes. Use crumbled blue cheese or feta or shredded Cheddar cheese in place of the goat cheese.

BON APPÉTIT