Recipe by Courtney McDonal; Serves 6
-4 large heirloom tomatoes, sliced ¼ inch thick
-4 ounces salty blue cheese, such as Bleu d’Auvergne or Roquefort
-1 small red onion or torpedo onion, thinly sliced
-1/4 cup fresh basil leaves
-2 Tbsp extra-virgin olive oil
-salt and pepper, to taste
On a large platter, lay out the tomato slices in a shingled pattern. Crumble the blue cheese evenly on top, then layer the sliced red onion on top of that. Crush the basil leaves and sprinkle over the platter to garnish. Drizzle the tomatoes with the olive oil and season to taste with salt and pepper. Serve immediately.