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- 8 ripe medium tomatoes, cut into 1/3 inch thick slices
- 1/4 cup pine nuts, toasted
- 2 1/2 ounces goat cheese
- 1/3 cup basil leaves, roughly torn
- 3 tablespoons aged balsamic vinegar
- Fleur de sel
Lay slices of tomatoes across serving platter in an overlapping line. Sprinkle with pine nuts and basil leaves.
Crumble goat cheese across tomatoes. Drizzle with balsamic vinegar. Sprinkle with fleur de sel and serve.