Best Tomato And Blue Cheese Platter Recipes

Tomato, Caper, Olive and Blue Cheese Salad image

Yield Serves 6

Number Of Ingredients 8

6 large tomatoes, sliced
2 tablespoons balsamic vinegar
5 tablespoons olive oil
1/3 cup halved pitted Kalamata olives
1/3 cup crumbled blue cheese (about 2 ounces)
2 tablespoons drained capers
4 anchovies, drained, chopped (optional)
Fresh basil leaves

Steps:

Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle very lightly with salt and generously with pepper. Sprinkle with olives, blue cheese, capers and anchovies, if desired. Garnish with basil leaves and serve.

Contessa's Heirloom Tomatoes With Blue Cheese Dressing image

Provided by Sharon123

Categories Vegetable

Time 15m

Yield 6-8

Number Of Ingredients 8

3 lbs heirloom tomatoes, mixed colors and sizes
kosher salt
fresh ground black pepper
1/2 lb Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon vinegar
2 tablespoons. chopped fresh flat leaf parsley

Steps:

Core the tomatoes and cut the large ones into thick slices, halve or quarter the small ones. Arrange to look pretty on a platter and sprinkle liberally with salt and pepper.
To make dressing:.
Place half the Roquefort cheese, maoynnaise, cream, vinegar, 1 teaspoons salt and 1/2 teaspoons pepper in the bowl of a food processor: process until combined but still chunky.
Drizzle the dressing over the tomatoes. Crumble the remaining Roquefort cheese over the tomatoes. Sprinkle with the parsley and serve at room temperature. Enjoy!

Blue Cheese Stuffed Tomatoes image

Provided by Katie Lee Biegel

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pint grape tomatoes
Kosher salt and freshly cracked black pepper
2 ounces cream cheese, at room temperature
1/2 cup blue cheese
2 tablespoons finely chopped fresh chives
4 slices crispy cooked bacon, finely chopped
1 tablespoon hot honey (or 1 tablespoon honey mixed with a dash of hot sauce)

Steps:

Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.