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Categories:Viewed: 61 - Published at: 2 years ago
Ingredients
- 1/4 cup pine nuts, lightly toasted
- 2 large, firm tomatoes, cored and sliced horizontally 1/2" to 3/4" thick (beefsteak or meaty heirlooms work well)
- 2 tablespoons olive oil (for coating the tomatoes before grilling)
- kosher salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sherry vinegar
- 1 teaspoon finely chopped anchovy, from one small anchovy fillet
- 2 ounces Cabrales (or other blue cheese), crumbled
Method
- Toast the pine nuts in a dry skillet over medium-low heat, shaking the pan often to ensure even browning. When lightly toasted and fragrant, remove skillet from heat and transfer pine nuts to a plate to cool.
- Preheat grill to medium, or alternatively, prepare grill pan indoors.
- Brush tomatoes with olive oil on both sides to fully coat. Sprinkle with salt and pepper. Go light on the salt if you're using a particularly salty blue cheese.
- Grill tomatoes until lightly charred on each side, about 2 minutes total. Flip the tomatoes every 30 seconds to make sure they don't burn.
- In a small bowl, whisk together extra virgin olive oil, sherry vinegar, and anchovy. Taste for seasoning and balance.
- Off the grill, top each tomato slice with crumbled Cabrales and drizzle with the anchovy vinaigrette. Top with toasted pine nuts.
