Tomato, Chive & Pine Nut Salad

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Recipe for Tomato, Chive & Pine Nut Salad with Gorgonzola Toasts

Tomato, Chive & Pine Nut Salad with Gorgonzola Toasts
Serves six to eight.
I found the recipe for Tomato, Chive & Pine Nut Salad with Gorgonzola Toasts in one my favorite magazines – Fine Cooking. As we sail into summer tomatoes are going to be extremely plentiful. I happen to live in an area where there are many wonderful sources of a variety of tomatoes. They come inn many colors, shapes, and flavor.
This salad is gorgeous when you make it with the four colors of tomato, but it’s still excellent if you only use one or two colors. Feel free to experiment with as many different tomatoes as you can find.

INGREDIENTS for Tomato, Chive & Pine Nut Salad with Gorgonzola Toasts

  • â…“ cup Pine Nuts
    ¼ cup Extra-Virgin Olive Oil
    2 tablespoons Balsamic Vinegar
    Kosher Salt and freshly ground Black Pepper
    1 tablespoon Unsalted Butter, at room temperature
    3 ounces Gorgonzola, at room temperature
    3 tablespoons minced Fresh Chives
    3 slices (about ½ inch thick) Bread from a crusty,
    round, country-style loaf
    1 large ripe Yellow Tomato, cut into ½-inch slices
    1 large ripe Red Tomato, cut into ½-inch slices
    1 large ripe Orange Tomato, cut into ½ -inch slices
    2 medium-size striped Tomatoes, such as Zebras,
    cut into ½ -inch slices
    ½ pound bite-size Tomatoes (cherry, pear, or
    grape) in a variety of colors, halved
    2 tablespoons minced fresh flat-leaf Parsley

METHOD for Tomato, Chive & Pine Nut Salad with Gorgonzola Toasts

Put the pine nuts in a small, dry skillet. Cook over medium heat, stirring almost constantly, until golden, about 2 minutes. Transfer to a plate and let cool.

In a small bowl, whisk the olive oil into the vinegar to blend. Season to taste with salt and pepper and set aside. In another small bowl, mash together the butter, Gorgonzola, and 1 tablespoon of the chives with a fork.

Heat the broiler. Put the bread on a baking sheet and broil, turning once, until golden brown on both sides, 2 t0 4 minutes per side. Immediately spread the cheese mixture on the hot toasts. Cut the toasts diagonally into 3-inch pieces.

Season the tomato slices and bite-size tomatoes separately with salt. On a platter or individual serving plates, arrange the tomato slices, alternating the colors. Sprinkle with the cherry tomatoes; season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and then sprinkle with the parsley, the remaining chives, and the toasted pine nuts. Arrange the toasts around the salad and serve immediately.

More Fine Cooking

Fine Cooking Over the years I have received, bought and subscribed to Fine Cooking. This magazine is one of my favourite reads. I always learn something new in handling food. I love the recipes. I cannot recommend Fine Cooking highly enough. I know you won’t be disappointed.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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