Grilled Tomatoes With Cabrales Blue Cheese and Pine Nuts |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Am laying out garden beds, trying to fit in just a few more tomato varieties to try out in our hot & humid summers. Dreaming of great big beefsteaks - crimson reds, chocolatey browns, glowing yellows & oranges & fantastically multicoloreds - all shapes, round, oval, boat-shaped, pleated, ribbed...mmmm summer maters! So of course I have an eye towards making use of those tomatoes. Found this in the Washington Post who attributed recipe to Arlington resident Emily Connor. Nice job, Emily! Ingredients:
2 large tomatoes, cored and cut horizontally into 1-inch slices (beef steaks) |
2 tablespoons olive oil, for coating the tomatoes |
salt |
black pepper, freshly ground to taste |
2 ounces cabrales cheese, crumbled (may substitute stilton, roquefort or gorgonzola cheese) |
2 tablespoons olive oil |
1 tablespoon sherry wine vinegar |
1/4 cup pine nuts, lightly toasted |
Directions:
1. Toast pine nuts by placing them in a medium nonstick skillet over medium heat. Toast, stirring constantly, for 3 to 4 minutes, until the nuts have browned evenly. Transfer to a small bowl and set aside.
2. Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
3. Brush the tomato slices with olive oil on both sides and season both sides with salt and pepper to taste. Grill for 1 to 2 minutes, turning the slices every 30 seconds or so, until they are lightly charred on both sides.
4. Transfer the tomato slices to a platter or individual plates; top each with some of the crumbled Cabrales cheese. Drizzle evenly with the extra-virgin olive oil and vinegar. Top with pine nuts and serve immediately.
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