Blistering tomatoes over a fiery grill reveals their incredibly candy-like sweetness, which makes a good foil for the creamy cheese.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 8 servings
Ingredients
Method
Mince 1 of the garlic cloves. In bowl, stir together 2 tbsp of the oil, the preserved lemon zest, minced garlic, salt (if using) and pepper. Add mozzarella, tossing to coat. Set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let stand at room temperature for 15 minutes before using.)
In separate bowl, toss together tomatoes, shishito peppers and remaining oil. Heat large cast-iron skillet on grill over medium-high heat until smoking. Cook tomatoes and shishito peppers, stirring occasionally, until blistered, about 3 minutes. Set aside.
Halve remaining garlic clove; rub cut edges over toasted sides of baguette. Top with mozzarella, tomatoes, shishito peppers and basil. Cut into 8 pieces.
Tip from The Test Kitchen: If you can't find preserved lemon, substitute with a teaspoon of grated lemon zest.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 443 mg
- Sugars 4 g
- Protein 11 g
- Calories 292
- Total fat 14 g
- Potassium 296 mg
- Cholesterol 22 mg
- Saturated fat 5 g
- Total carbohydrate 32 g
%RDI
- Iron 15
- Folate 33
- Calcium 20
- Vitamin A 13
- Vitamin C 27
