Cherry Tomatoes w/Buttermilk Blue Cheese Dressing

Cheese lesson…Do you know the difference between blue cheese and gorgonzola?  I didn’t…

In a nutshell, blue cheese is a general category of cheeses while Goronzola is simply a type of blue cheese…an Italian-made blue cheese that is milder in flavor and smell than many other blues.  Roquefort, Stilton and Gorgonzola are the big three, with Danish Blue the fourth best-known blue. Blue cheese is actually made by introducing a bacteria into the cheese so that blue cheese mold forms in veins in the cheese itself.  There….feel smarter?

While blue cheese is not my favorite, once in a while I do enjoy a really nice Texas Wedge Salad topped with a creamy blue cheese dressing…as long as you don’t forget the bacon!  Another blue cheese dish I really enjoy is a Filet Mignon with a Gorgonzola Sauce (watch for future blog).  So, when I found a hunk of blue cheese in my cheese drawer the other day, I went searching for an easy recipe that would be a good side dish for some fish I was grilling.   This one comes from Tyler Florence, one of my all-time favorite chefs and is VERY easy and VERY BIG on flavor! I ended up adding a diced avocado, and we all loved it!  I’ll definitely be making this one again!

Cherry Tomatoes with Buttermilk Blue Cheese Dressing

Cherry Tomatoes with Buttermilk Blue Cheese Dressing

Chef, Tyler Florence

Printable Recipe

Ingredients

Dressing:

  • 1/2 cup crumbled blue cheese
  • 1/2 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 bunch fresh chives, minced
  • 2 pints yellow cherry tomatoes, or red grape tomatoes, or both
  • Kosher salt and freshly ground black pepper

Preparation:

To prepare the dressing, place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives. Set aside.

Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.

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One Response

  1. Hi Liz,
    Thanks once again for a great sounding recipe. Hubby is looking over my shoulder and says ” Ummmm, that sure sounds good. Make that for me!” So guess where I am going today to get proper ingredients? Thanks for all your work that goes into this…I sit and wait for a new e-mail from you.
    Thanks again,
    Sandy

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