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Grilled Tomato with Monterey Jack Cheese and Drizzled with Balsamic

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Grilled Tomato & Balsamic

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-3 large tomatoes or a variety of smaller tomatoes (about 1-1/2 lb. total)
-4 ounces Monterey Jack cheese, shredded (1-1/2 cups)
-1 small green, yellow sweet pepper, finely chopped (about 1/2 cup)
- 1/4  cup toasted sliced almonds
-2  teaspoons of Sonoma Farm Balsamic Vinegar Traditional Barrel Aged
To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan. On a grill with a cover arrange medium-hot coals. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly. Drizzle with Sonoma Farm aged Balsamic Vinegar and serve.