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Heirloom tomato
Heirloom Tomato Plate with Blue Cheese Crumbles
Julia Mueller
3 minutes
2-4 servings
BeginnerHeirloom tomato salad with apple, toasted pine nuts, blue cheese crumbles and balsamic dressing
Total Steps
6
Ingredients
9
Tools Needed
4
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The Roasted RootIngredients
- 2 large heirloom tomatoes, sliced ¼” thick
- 1 Fugi apple, chopped in ½” chunks
- 1/8 cup pine nuts, toasted
- 1-2 ounces blue cheese crumbles
- 1/4 cup grapeseed oil or olive oil
- 3 tablespoons balsamic vinegar
- Kosher salt(optional)
- Ground black pepper(optional)
- Pinch dried parsley leaves
Instructions
1
Step 1
Lay the sliced tomatoes on a large serving plate.
2
Step 2
3 minutes
Toast the pine nuts in a small skillet over medium-high heat until golden brown.
3
Step 3
Sprinkle the toasted pine nuts on top of the tomato slices along with the chopped apple and blue cheese crumbles.
4
Step 4
In a bowl, whisk together the oil and balsamic vinegar until well combined.
5
Step 5
Drizzle the oil and vinegar mixture over the tomato slices.
6
Step 6
Sprinkle salt and ground black pepper over the sliced tomatoes to taste and garnish with fresh or dried parsley.
Tools & Equipment
small skillet
bowl
whisk
large serving plate
Tags
Heirloom tomato