Tomatoes With Gorgonzola

By Robert Farrar Capon

Total Time
10 minutes
Rating
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Ingredients

Yield:4 to 6 servings as an appetizer or side dish
  • 4large tomatoes, sliced ½ inch thick
  • Extra-virgin olive oil to taste (about ⅓ cup)
  • Chopped fresh basil leaves to taste (about ¼ cup)
  • Black pepper to taste
  • ½pound imported Gorgonzola cheese
  • 2tablespoons toasted pine nuts (pignoli)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

278 calories; 25 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 440 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    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.

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Comments

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Fran

Just as good with halved cherry tomatoes, and everything tossed together instead of laid out flat. Tomatoes require salt, even in the presence of Gorgonzola, and I’m not sure why it isn’t included in the ingredient list. Maybe an oversight?

Fran

Delicious. Easy. Can’t imagine why no one else has reviewed it. Excellent use of tomatoes at their peak.

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