We love to find ways to eat as many fresh tomatoes this time of year as possible! And now that figs are in season too, this is an easy side, one that hardly even needs a recipe. Its juicy, tangy sweet and savory flavors are a wonderful pairing with grilled meats or as part of a larger spread.
INGREDIENTS:
1 Tbsp Dark, Fig or White Balsamic Vinegar
¼ cup your favorite Stonehouse EVOO
3 Tbsp pine nuts
1 large or 2 small ripe tomatoes, about 8 oz, thinly sliced (or use cherry tomatoes, halved)
½ lb fresh figs, cut into quarters
1 oz crumbled blue cheese, like Fourme d’Ambert or Point Reyes, more to taste
1 tsp fresh thyme leaves
Black pepper
Maldon Sea Salt Flakes
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 balsamic, then olive oil, and finish with salt and freshly ground pepper.
VARIATION: Use Stonehouse's Herbs de Provence instead of the fresh thyme, salt and black pepper (and/or add pepper to taste)
