Recipe: Tomato, Fresh Fig and Blue Cheese

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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.
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