Ingredients
4 medium green tomatoes (about 2 lb. total), sliced ½" thick
2 1/2 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
2 tbsp. extra-virgin olive oil, divided, plus more for grill and drizzling
4 oz. goat cheese, softened
2 tbsp. heavy cream
Zest of 1 lemon (about 2 tsp.)
1/2 tsp. agave or honey
1/2 tsp. red pepper flakes, plus more for garnish
1/2 c. fresh basil leaves
Flaky sea salt, optional
Preparation
Step 1Season tomatoes on both sides with 1 tsp. kosher salt and ½ tsp. black pepper. Drizzle with 1 tbsp. oil. Set aside.Step 2In a medium bowl, mix goat cheese, cream, lemon zest, agave, red pepper flakes, and remaining 1 tbsp. oil, 1 1/2 tsp. kosher salt, and 1/4 tsp. black pepper until well combined. Spread on a platter or plate.Step 3Preheat a gas grill to high; clean and oil grates. Grill tomatoes until well-charred but not overly soft, 2 to 3 minutes per side.Step 4Arrange tomatoes over goat cheese mixture. Drizzle with oil, then top with basil, sea salt, if using, and red pepper flakes.
Green tomatoes are beloved for more than their pretty, pale color—they have a firm texture and a slightly tart flavor, making them perfect for the grill. You’re looking for tomatoes that are green because they’re not fully ripe yet, as opposed to a tomato that is green when ready to eat, like a Green Zebra tomato. Perhaps the best part about green tomatoes is that they’re available many months out of the year, from May in the South to late fall in the North. For the whipped goat cheese schmear, you’re going to want to use a soft, chèvre-style cheese. There are just 2 tbsp. of heavy cream to lighten the cheese while still maintaining its integrity as an anchor for the tomatoes.
