3 large, firm, ripe tomatoes
1 Tbs extra-virgin olive oil
⅓ cup fresh chervil, chopped
2 Tbs shredded fontina cheese
Cut tomatoes in half. Brush cut sides with oil.
Grill over medium-hot coals cut side-down for four minutes, until edges are lightly browned.
Turn tomatoes over. Sprinkle with chervil and shredded cheese.
Grill two minutes more until tomatoes are tender and cheese starts to melt.
Grilling with Fresh Herbs: 17 Easy and Delicious Recipes, 1989, Herb-Bits, Norwalk, CT