Grilled Tomatoes with Blue Cheese and Pine Nuts

By EmilyC
July 26, 2010
5 Comments


Author Notes: When you think of summer grilling, tomatoes probably aren't the first thing to come to mind, but they take beautifully to a little char and smoke. This recipe is loosely inspired by a tapas dish from Gourmet magazine -- Roasted Sweet Onions with Cabrales Blue Cheese. A few summers ago, I adapted it for tomatoes, and it's been a favorite ever since. What I like most is the contrast of flavor and texture in each bite. Large, firm tomatoes (beefsteak or meaty heirlooms) work best since they hold up nicely on the grill. They taste equally good served warm or at room temperature, making them a nice make-ahead dish that can be served as tapas or family style on a large platter.EmilyC

Serves: 4

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Cheese|Fruit|Vegetable|Grill/Barbecue|Make Ahead|Summer|Gluten-Free|Vegetarian|Snack|Appetizer|Hors D'Oeuvre

Reviews (5) Questions (0)

5 Comments

boulangere June 7, 2012
Mmmmmmmmmm
 
Author Comment
EmilyC June 7, 2012
Thanks B! Just thinking about this dish makes me SO excited for peak tomato season. You can never have too many ways to prepare good tomatoes.
 
Author Comment
EmilyC August 1, 2010
Thanks, Sagegreen! I've only tried sherry vinegar, but I think any type of balsamic would work well here.
 
Sagegreen August 1, 2010
This looks lovely. I would probably change up the vinegar, because I am not a big fan of the sherry, but maybe a white balsamic or riesling other type? Any suggestions for alternatives?
 
Loves F. July 26, 2010
Yum! This sounds great!