Sliced Heirloom Tomato Stack with Blue Cheese



4 vine-ripened tomatoes
Gray salt and freshly ground black pepper
1 red onion, sliced
1/2 lemon
1 cup crumbled blue cheese
1/2 cup basil leaves, julienne
Extra virgin olive oil, to drizzle
Balsamic vinegar, to drizzle

1. Cut from the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top. Season the slices with salt and pepper to taste.
2. Place the onions in a bowl, and squeeze the lemon juice over them, to marinate for about 5 minutes.
3. Top the bottom slice of each tomato with some of the blue cheese, marinated onions, basil, oil, and vinegar. Repeat with the remaining slices, and rebuild the tomato to its original form.

Yield: 4 servings

Barefoot Contessa