Heirloom Tomato Platter with Gorgonzola

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A delicious way to make the most of this season's tomato, taking a classic panzanella idea and giving it an elegant twist. While it can be served as a light lunch, it makes an excellent platter as an appetizer.

Ingredients:

• 8 to 12 slices of crusty bread
• 4 cloves garlic
• DeLallo Extra Virgin Olive Oil
• 1 cup cherry or currant tomatoes
• 10 heirloom tomatoes, different colors and shapes
• 1 small red onion or bulb of shallots
• 2 cups crumbled Gorgonzola, plus more in reserve (about 8 oz. total)
• 2 tablespoons DeLallo Nonpareil Capers

Directions:

Slice the tomatoes and arrange in pretty rows on the platter. Slice the red onion or shallot very thin; separate the rings and scatter evenly across tomatoes. Grind salt and pepper over all.

Halve cherry tomatoes. In a small bowl, toss them in 1/3 cup extra virgin olive oil and a little salt and pepper. Pour over tomatoes on platter.

Sprinkle Gorgonzola and capers evenly over tomatoes.

Heat the grill to medium-high. Slice the garlic cloves in half lengthwise and rub on one side of the bread slices. Brush the garlicked bread lightly with olive oil. Grill until toasted and grill-marks show, about 3 minutes per side. Cut the toasts into a manageable size for eating out-of-hand.

If the tomatoes will be eaten immediately, arrange toasts among the tomatoes. If serving buffet style to be picked at for several hours, serve the toasts on a separate plate. Serve additional Gorgonzola in a bowl beside the platter.

Serves 10 Printer-friendly version