Grilled Tomatoes With Cabrales Blue Cheese and Pine Nuts
- Course: Appetizer, Snack
Summary:
Despite the short ingredient list and easy preparation, these Spanish-inspired tomatoes deliver a tremendous amount of flavor. Serve them as a plated appetizer or tapas, or family-style on a large platter. Large, firm tomatoes, such as beefsteak or meaty heirlooms, work best for this recipe because they hold up nicely on the grill. The tomatoes taste equally delicious served hot or at room temperature, making them a nice make-ahead dish for company.
This can also be done on a grill pan on the stovetop.
4 appetizer servings
Ingredients:
- 2 large beefsteak or heirloom tomatoes, cored and cut horizontally into 1-inch slices
- 2 tablespoons olive oil, for coating the tomatoes
- Salt
- Freshly ground black pepper
- 2 ounces Cabrales cheese, crumbled (may substitute Stilton, Roquefort or gorgonzola cheese)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1/4 cup lightly toasted pine nuts (see NOTE)
Directions:
Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
Brush the tomato slices with olive oil on both sides and season both sides with salt and pepper to taste. Grill for 1 to 2 minutes, turning the slices every 30 seconds or so, until they are lightly charred on both sides.
Transfer the tomato slices to a platter or individual plates; top each with some of the crumbled Cabrales cheese. Drizzle evenly with the extra-virgin olive oil and vinegar. Top with pine nuts and serve immediately.
NOTE: To toast pine nuts:Place them in a medium nonstick skillet over medium heat. Toast, stirring constantly, for 3 to 4 minutes, until the nuts have browned evenly. Transfer to a small bowl and set aside.
Recipe Source:
From Arlington resident Emily Connor.
E-mail the Food Section with recipe questions.
