Grilled Tomatoes With Blue Cheese And Pine Nuts

• 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

1. 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.
2. Preheat grill to medium, or alternatively, prepare grill pan indoors.
3. 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.
4. 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.
5. In a small bowl, whisk together extra virgin olive oil, sherry vinegar, and anchovy. Taste for seasoning and balance.
6. Off the grill, top each tomato slice with crumbled Cabrales and drizzle with the anchovy vinaigrette. Top with toasted pine nuts.

pine nuts, tomatoes, olive oil, kosher salt, extra virgin olive oil, sherry vinegar, anchovy, cabrales

Taken from food52.com/recipes/5912-grilled-tomatoes-with-blue-cheese-and-pine-nuts (may not work)