Tomatoes With Gorgonzola

• 4 large tomatoes, sliced 1/2 inch thick
• Extra-virgin olive oil to taste (about 1/3 cup)
• Chopped fresh basil leaves to taste (about 1/4 cup)
• Black pepper to taste
• 1/2 pound imported Gorgonzola cheese
• 2 tablespoons toasted pine nuts (pignoli)

1. Arrange the tomato slices on 4 to 6 plates, drizzle some olive oil over them and sprinkle them with basil and black pepper.
2. Crumble the Gorgonzola and distribute it over the tops of all the slices.
3. Do the same with the pine nuts.
4. Sprinkle on the remaining olive oil and serve.

tomatoes, extravirgin olive oil, fresh basil, black pepper, gorgonzola cheese, nuts

Taken from cooking.nytimes.com/recipes/9908 (may not work)