INGREDIENTS:
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 - 8
- 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
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 - 8
