Five Tomato Salad With Gorgonzola And Chive Toasts

* Exported from MasterCook *

Five Tomato Salad With Gorgonzola And Chive Toasts

Recipe By : Akron Beacon Journal September 2, 1998
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons pine nuts -- toasted
2 tablespoons unsalted butter -- at room temperature
3 ounces Gorgonzola -- at room temperature
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and ground black pepper
2 large ripe yellow tomatoes -- cut 1/4 inch thick
2 large ripe red tomatoes -- cut 1/4 inch thick
2 large ripe orange tomatoes -- cut 1/4 inch thick
3 medium zebra-striped tomatoes -- cut 1/4 inch thick
1/4 pound assorted cherry tomatoes -- halved
6 slices country-style bread -- toasted
3 tablespoons finely snipped fresh chives

Prepare the cheese mixture: In a bowl, add the pine nuts, butter and
gorgonzola and mash together with a fork.

Prepare the vinaigrette: In a small bowl, whisk together the olive oil and
vinegar. Season to taste with salt and pepper.

Preheat oven to 400 degrees. Alternate the different colors of tomato
slices on a serving plate, overlapping them slightly. Scatter the cherry
tomatoes over the top. Season to taste with salt and pepper. Drizzle the
vinaigrette over the tomatoes.

Spread the cheese mixture on the toasted bread. Place the bread on a
baking sheet and bake on the top rack of the oven until golden brown around
the edges, 1 to 2 minutes.

Cut the bread on the diagonal into 3-inch-wide pieces. Place the
Gorgonzola toasts around the tomatoes. Sprinkle the salad and the toasts
with the chives and serve immediately.

N: If an assortment of tomatoes is not available, use any flavorful,
ripe,juicy red tomatoes.

— From You Say Tomato by Joanne Weir

Converted by MC_Buster.



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