HEIRLOOM TOMATOES WITH FRESH CHEESE AND PINE NUTS

Serves 4 as a main dish, or 6 as a first course.

Note: Arrange the cut tomatoes up to an hour ahead, but sprinkle them with the rest of the ingredients just before serving. A coarse whole-grain bread is good with this, and do consider piling the tomatoes and trimmings on slices for impromptu open-faced sandwiches.

• 4 to 6 different ripe heirloom tomatoes (such as a black, an orange, a pink, a red, a striped variety and a collection of little ones)

• Coarse salt and fresh-ground black pepper to taste

• 3/4 lb. fresh cow, sheep or goat cheese (literally anything that tastes fresh and good)

• 1 tbsp. fine minced red onion

• 6 fresh basil leaves, torn

• 6 fresh mint leaves, torn

• 1 tbsp. fresh squeezed lemon juice, or to taste

• 4 to 6 tbsp. extra-virgin olive oil

• 1/3 c. toasted pine nuts, or salted shelled pistachios

Directions

Core the tomatoes and slice them about 1/2-inch thick from top to bottom instead of crosswise. This way you get the full range of flavors in each slice of the parts that got the most sun and ones that didn't. Arrange each type in clusters on a large platter. Halve the small tomatoes. Season with salt and pepper.

Dollop small pieces or scoops of the cheese over the fruit.

Sprinkle the tomatoes with all of the remaining ingredients, and taste for seasoning. Serve right away.

Nutrition information per serving:

Calories235Fat19 gSodium82 mg

Carbohydrates9 gSaturated fat5 gCalcium180 mg

Protein9 gCholesterol19 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 1 medium-fat meat, 3 fat.