Tomato, Chive & Pine‑Nut Salad with Gorgonzola Toasts

Ingredients

• ¼ cup extra-virgin olive oil
• ¹/₃ cup pine nuts
• ½ lb. bite-size tomatoes (cherry, pear, or grape) in a variety of colors, halved
• 1 large ripe orange tomato, cut into½-inch slices
• 2 medium-size striped tomatoes, such as Zebras, cut into½-inch slices
• 1 Tbs. unsalted butter, at room temperature
• 1 large ripe yellow tomato, cut into½-inch slices
• + 7 more ingredients
• • Kosher salt and freshly ground black pepper
  • 2 Tbs. balsamic vinegar
  • 6 slices (about 12 inch thick) bread from a crusty, round, country-style loaf
  • 1 large ripe red tomato, cut into½-inch slices
  • 3 oz. Gorgonzola, at room temperature
  • 2 Tbs. minced fresh flat-leaf parsley
  • 3 Tbs. minced fresh chives

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. 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...

View full recipe at Fine Cooking