Kalamazoo Outdoor Gourmet K500HB Use And Care Manual

Kalamazoo Outdoor Gourmet K500HB Use And Care Manual Manual pdf 53 page image

1.800.868.169949Blistered Tomato SaladThe simple ingredients for this salad are brought to life over the fire of the grill. Thegrape tomatoes, while naturally sweet, become even sweeter from the heat. They arecomplemented beautifully by briny olives, flavorful cheese, fresh thyme and grilledbread.Serves 62 pints large grape tomatoes, about 36tomatoesExtra virgin olive oil6 bamboo skewers3 slices rustic Italian breadFine sea saltAbout 42 Gaeta olives4 ounces feta cheese (I prefer goat’s milkfeta), cut into cubesFresh thyme leaves picked from 3 to 4sprigsRecipe by Russ Faulk for KalamazooOutdoor Gourmet. Find more recipesonline at KalamazooGourmet.comDirectionsPrepare the grill for direct grilling over high heat (about 600°F).Toss the grape tomatoes in a medium bowl with enough olive oil tocoat. Skewer them.Generously brush the bread on both sides with olive oil and seasonliberally with salt.Grill the tomatoes, turning once, until soft, blistered and well-marked,about 6 minutes. Remove from the grill and reserve.Grill the bread until marked and browned. Remove from the grill and cutinto cubes.Assemble on individual salad plates by combining the blisteredtomatoes (discard the skewers), grilled bread, olives and cheese. Drizzlea little olive oil onto each salad, sprinkle with thyme leaves and serve.