This recipe is adapted from the Barefoot Contessa‘s blue cheese dressing. I used Gorgonzola cheese. Gorgonzola is a veined Italian blue cheese made from unskimmed cows milk, mostly produced in Northern Italy. It’s buttery, firm and salty and makes a fantastic dressing for heirloom tomatoes. You could use Roquefort cheese which is similar and is produced in the South of France. The dressing comes together in minutes, classing up the tomatoes. You will need good tomatoes to get the most out of this dish.
- 2 lbs heirloom tomatoes, mixed colors and sizes
- kosher salt
- fresh ground black pepper
- 1/2 lb Gorgonzola cheese, divided
- 1 cup good mayonnaise
- 1/3 cup heavy cream or more to thin the dressing
- 2 teaspoons champagne vinegar
Slice the tomatoes and arrange on a large platter. Sprinkle with salt and pepper.
To make the dressing place half the Gorgonzola cheese, mayonnaise, cream, vinegar, 1 teaspoons salt and 1/2 teaspoons pepper in the bowl of a food processor and process until combined but still chunky. Add more cream a 1/4 cup at a time if the dressing is too chunky. Drizzle the dressing over the tomatoes. Crumble the remaining Gorgonzola cheese over the tomatoes. Serve at room temperature.