HEIRLOOM TOMATOES WITH FRESH CHEESE AND PINE NUTS

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 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

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