Best Contessas Heirloom Tomatoes With Blue Cheese Dressing Recipes

Heirloom Tomato Salad with Fresh Greens, Blue Cheese and Creamy Chive Dressing image

Provided by Bobby Flay

Time 10m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh mixed mesclun greens
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper
Assorted large and small heirloom tomatoes, sliced or quartered
Creamy Chive Dressing, recipe follows
Point Reyes blue cheese, crumbled
Whole chives, for garnish
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 heaping tablespoon prepared mayonnaise
1/4 cup chopped fresh chives
Salt and freshly ground black pepper
1/2 cup canola oil

Steps:

Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter. Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. Sprinkle blue cheese over top and garnish with a few fresh chives.
Combine all ingredients in a blender and blend until smooth.

Heirloom Tomato & Blue Cheese Tart image

Provided by Busters friend

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 sheet frozen puff pastry (thawed according to package directions)
6 ounces blue cheese, at room temperature
1 tablespoon whole milk (or half-and-half)
2 -3 medium tomatoes
1/2 teaspoon pepper, freshly ground
1/2 teaspoon fresh thyme, minced
1 teaspoon extra virgin olive oil

Steps:

Heat oven to 400.
On a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes.
In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside.
Slice tomatoes about ¼-inch thick. Blot with paper towels to remove most of juices; set aside.
Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes.
Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil.
Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving.
To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.