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Chef Alexis Gauthier's
Vegetronic Dishes
Vegetronic Chef of the S.Pellegrino restaurant at Taste of London
Recipe
Side
Grilled Tomatoes With Bread Chip And Olive Crust
By FDL
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Tomato recipes: easy grilled fresh tomato with bread chips and olive crust, a tasty vegetarian dish for a spring or summer barbecue
Ingredients
Ingredients
- Tomato 4 each, large
- Thyme 10 ml fresh leaves, chopped
- Olive oil 30 ml
- Salt To taste
- Bread chips 60 ml, with garlic
- Black olives 40 g, stoned
- Parmesan 30 ml, grated
- Pepper to taste, freshly ground
Info box
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine International
Preparation
Wash and dry the tomatoes and cut in half crosswise.
Mix the thyme with pepper, salt and 30 ml olive oil and brush the cut surface of the tomatoes with it.
Crumble the bread chips, finely chop the olives and mix together with the rest of the olive oil and the Parmesan.
Grill the tomatoes with the cut surface down, for about 3 minutes, then turn, season lightly with salt and spread the bread chip mixture over the cut surfaces.
Grill for a further 3 minutes and serve immediately.
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