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