Heirloom Tomatoes W/ Gorgonzola & Hazelnuts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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You don't have to use heirlooms but you DO have to use fresh, in season tomatoes. Vary the colors of tomatoes if possible (red, green, yellow) for the best visual effect. Ingredients:
3 medium heirloom tomatoes |
2 tablespoons extra virgin olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon honey |
1/4 cup fresh basil, chopped |
1/2 cup gorgonzola, crumbled |
1/2 cup hazelnuts, crushed |
salt |
fresh ground pepper |
Directions:
1. Slice tomatoes to a medium thickness. Arrange them on a serving tray or a large casserole dish, contrasting the different colored tomatoes. Sprinkle the tomatoes with salt, freshly ground pepper and the basil. In a small sauce pan, warm the olive oil, vinegar and honey over low heat for about 5 minutes. Pour this evenly over the tomatoes. Sprinkle the gorgonzola over the tomatoes. Gently toast the hazelnuts over a low-medium flame in a skillet for about 5 minutes to bring out the flavor. Sprinkle the hazelnuts over the tomatoes. Do not chill as it ruins the flavor of the tomatoes. Serve as a side dish, as a salad or between crusty bread.
2. *To crush the hazelnuts, put them in a ziplock bag and carefully bang them with the bottom of a measuring cup or frying pan.
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