The New York Times recently posted a recipe highlighting local tomatoes and fresh figs at the height of the season. Check your farmers market or ask a neighbor who may be growing figs. CSA member and photographer Paul Merino sent this image of his delicious lunch yesterday.
Tomato, Fresh Fig and Blue Cheese
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons pine nuts
- 1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
- 1/2 pound fresh figs, cut into quarters
- 1 ounce crumbled blue cheese, like Fourme d’Ambert, more to taste
- 1 teaspoon fresh thyme leaves
- Black pepper.
- In a small bowl, whisk together vinegar and salt. Whisk in oil.
- In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
- Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.