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...
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