Grilled tomatoes topped with parmesan and black olives

Components

• Two tomatoes
• 1/4 cup of finely grated Parmesan cheese (tea spoon size)
• 1/4 cup of pitted black olives
• 2 sprigs of basil
• oil as desired

Ready state

1. Heat the oven to 240 °C (high heat). Coat a large baking tray with olive oil.

1. Slice the tomato into thick rounds approximately 1.5 cm thick and place them on a baking tray. Drizzle the slices with a little olive oil and sprinkle with grated Parmesan cheese. Bake in the oven for about 10 minutes until the cheese melts and becomes golden.
2. In the meantime, rinse and dry the basil leaves. Combine half of the leaves with the olives. Place them in a bowl and stir in 2 tablespoons of olive oil.
3. Arrange the tomato rings in a cross shape and spoon a portion of the seasoned olive mixture onto each. Garnish with the remaining basil leaves and serve immediately.

Explore additional recipes featuring tomato: