Grilled Tomatoes With Cabrales Blue Cheese And Pine Nuts

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 large tomatoes, cored and cut horizontally into 1-inch slices (beef steaks)
• 2 tablespoons olive oil, for coating the tomatoes
• salt
• black pepper, freshly ground to taste
• 2 ounces cabrales cheese, crumbled (may substitute stilton, roquefort or gorgonzola cheese)
• 2 tablespoons olive oil
• 1 tablespoon sherry wine vinegar
• 1/4 cup pine nuts, lightly toasted

Recipe

• 1 toast pine nuts by placing them in a medium nonstick skillet over medium heat. toast, stirring constantly, for 3 to 4 minutes, until the nuts have browned evenly. transfer to a small bowl and set aside.
• 2 prepare the grill. if using a gas grill, heat it to medium. if using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. oil the grate.
• 3 brush the tomato slices with olive oil on both sides and season both sides with salt and pepper to taste. grill for 1 to 2 minutes, turning the slices every 30 seconds or so, until they are lightly charred on both sides.
• 4 transfer the tomato slices to a platter or individual plates; top each with some of the crumbled cabrales cheese. drizzle evenly with the extra-virgin olive oil and vinegar. top with pine nuts and serve immediately.