From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 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

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