Basil Tomatoes with Gorgonzola
Basil Tomatoes with Gorgonzola
from Above & Beyond Parsley...
Food for the Senses
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INGREDIENTS:
1/4 pound Gorgonzola cheese
6 large tomatoes
1/4 cup shredded basil
3 tablespoons sliced shallot
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1/3 - 1/2 cup olive oil
Salt and freshly ground pepper, to taste
TO PREPARE:
Freeze cheese for 30 minutes or until firm enough to grate. Slice tomatoes thinly and arrange on a platter. Grate Gorgonzola, then combine with basil and shallot and sprinkle over tomatoes.
In a small bowl, whisk together lemon juice, Dijon mustard and olive oil. Season with salt and pepper and pour over tomatoes. Serve at room temperature.
SERVES 6 to 8
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Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.
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