Heirloom Tomatoes with Bacon, Blue Cheese, and Basil

Heirloom Tomatoes with Bacon, Blue Cheese, and Basil
Photo by Anna Williams


  • 6 slices firm white sandwich bread
  • 4 assorted medium heirloom tomatoes (2 lb total)
  • 30 small fresh basil leaves
  • very small heirloom cherry or currant tomatoes
  • 1 ½ ounces blue cheese (preferably Maytag Blue), crumbled
  • 1 3-inch round cookie cutter
  • ¼ pound sliced bacon (about 5 slices)
  • + 3 more ingredients
    • 6 tablespoons olive oil
    • 3 tablespoons Sherry vinegar
    • ¼ cup shallot

Cut 1 round from each bread slice with cookie cutter. Cook bacon in a 10-inch heavy skillet over moderate heat until crisp, then transfer to paper towels to drain. Pour off bacon fat from skillet and reserve fat (do not clean skillet). Heat 1 1/2 tablespoons oil in skillet over moderate heat unti...

View full recipe at Epicurious


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