1. Slice tomatoes to a medium thickness. Arrange them on a serving tray or a large casserole dish, contrasting the different colored tomatoes. Sprinkle the tomatoes with salt, freshly ground pepper and the basil. In a small sauce pan, warm the olive oil, vinegar and honey over low heat for about 5 minutes. Pour this evenly over the tomatoes. Sprinkle the gorgonzola over the tomatoes. Gently toast the hazelnuts over a low-medium flame in a skillet for about 5 minutes to bring out the flavor. Sprinkle the hazelnuts over the tomatoes. Do not chill as it ruins the flavor of the tomatoes. Serve as a side dish, as a salad or between crusty bread. 2. *To crush the hazelnuts, put them in a ziplock bag and carefully bang them with the bottom of a measuring cup or frying pan. ---------------------------------------------------------------------------
Nutrition
Ingredients
