GRILLED HALLOUMI AND CHERRY TOMATOES WITH MINT PESTO
Provided by Joanne Weir
Categories Tomato Appetizer Vegetarian Backyard BBQ Dinner Parmesan Mint Pine Nut Summer Grill Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine mint, 3/4 cup basil, Parmesan, 1/4 cup oil, garlic, and pine nuts in processor. Blend until smooth. Season pesto with salt and pepper. Transfer to small bowl.
- Prepare barbecue (medium-high heat). Thread tomatoes onto skewers. Brush with 2 tablespoons oil; sprinkle with salt. Grill skewers until tomato skins crack, 2 to 3 minutes per side. Grill Halloumi until golden, 2 minutes per side. Transfer cheese to platter.
- Remove tomatoes from skewers and scatter over cheese. Top with dollops of pesto. Sprinkle with sliced basil and serve.
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