Tomato, Chive & Pine‑Nut Salad with Gorgonzola Toasts
This salad is gorgeous when you make it with the four colors of tomato, but it’s still excellent if you only use one or two colors. If possible try heirloom tomatoes with this recipe.
1/3 cup pine nuts
1/4 cup extra-virgin olive oil
2 Tbs. balsamic vinegar
Kosher salt and freshly ground black pepper
1 Tbs. unsalted butter, at room temperature
3 oz. Gorgonzola, at room temperature
3 Tbs. minced fresh chives
6 slices (about 12 inch thick) bread from a crusty, round, country-style loaf
1 large ripe yellow tomato, cut into1/2-inch slices
1 large ripe red tomato, cut into1/2-inch slices
1 large ripe orange tomato, cut into1/2-inch slices
2 medium-size striped tomatoes, such as Zebras, cut into1/2-inch slices
1/2 lb. bite-size tomatoes (cherry, pear, or grape) in a variety of colors, halved
2 Tbs. minced fresh flat-leaf parsley
1). Put the pine nuts in a small, dry skillet. Cook over medium heat, stirring almost constantly, until golden, about 2 minutes. Transfer to a plate and let cool.
2). In a small bowl, whisk the olive oil into the vinegar to blend. Season to taste with salt and pepper and set aside. In another small bowl, mash together the butter, Gorgonzola, and 1 Tbs. of the chives with a fork.
3). Heat the broiler. Put the bread on a baking sheet and broil, turning once, until golden brown on both sides, 2 to 4 minutes per side. Immediately spread the cheese mixture on the hot toasts. Cut the toasts diagonally into 3-inch pieces.
4). Season the tomato slices and bite-size tomatoes separately with salt. On a platter or on individual serving plates, arrange the tomato slices, alternating the colors. Sprinkle with the cherry tomatoes; season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and then sprinkle with the parsley, the remaining chives, and the toasted pine nuts. Arrange the toasts around the salad and serve immediately.
Source: Fine Cooking Tomato, Chive & Pine‑Nut Salad with Gorgonzola Toasts