Midweek Food Musings: Luscious Local Tomatoes Topped with Toasted Pine Nuts and More!

When it comes to tomatoes, the sky's the limit. These days--as last Wednesday's New York Times pointed out--it's tomatoes all around! Embracing this local bounty has been a welcome opportunity for inspiration; when I saw the cover shot of last week's Dining Section, I said to myself, "I've got to make this!" And so I did!

It's great to use recipes we find as inspiration. Though I tell people that the first time they prepare something, it's good to follow the recipe, I often sway from my rule. Actually, you have to--depending on availability of ingredients and, of course, what you like!

So I created this platter, inspired by Melissa Clark's recipe , but changed it because of what I bought, saw, and had on hand! My friends, I encourage you to do the same. By the way, I typically plate my Sunday dinners (in other words, I serve all the dishes and then place them on the table), but this platter I placed directly on the table so all could enjoy with their eyes, before their palates. (This worked well!)


Serves about 12 (as a side dish)

8 assorted ripe tomatoes (I used larger red/ yellow beefsteak), sliced
1/2 cup toasted pine nuts
6 fresh figs (I used green), cut into quarters
2 tablespoons blue cheese
Balsamic glaze (or dark balsamic vinegar)

Arrange the tomatoes on a large platter. Scatter the figs on top. Sprinkle the toasted pine nuts on top. Also sprinkle the blue cheese. Add a drizzle of balsamic glaze (or vinegar), and serve!