Grilled Tomatoes With Blue Cheese And Pine Nuts

1. 1

   Toast the pine nuts in a dry skillet over medium-low heat, shaking the pan often to ensure even browning. When lightly toasted and fragrant, remove skillet from heat and transfer pine nuts to a plate to cool.

2. 2

   Preheat grill to medium, or alternatively, prepare grill pan indoors.

3. 3

   Brush tomatoes with olive oil on both sides to fully coat. Sprinkle with salt and pepper. Go light on the salt if you're using a particularly salty blue cheese.

4. 4

   Grill tomatoes until lightly charred on each side, about 2 minutes total. Flip the tomatoes every 30 seconds to make sure they don't burn.

5. 5

   In a small bowl, whisk together extra virgin olive oil, sherry vinegar, and anchovy. Taste for seasoning and balance.

6. 6

   Off the grill, top each tomato slice with crumbled Cabrales and drizzle with the anchovy vinaigrette. Top with toasted pine nuts.

No additional tips available.