- 6 plum tomatoes
- 1/2 pound chilled Gorgonzola
- 1/3 cup smoked almonds, chopped
- 24 flat-leaf parsley leaves
- Quarter tomatoes lengthwise, then cut out seeds and pulp.
- Shave Gorgonzola with a cheese plane (or crumble). Top tomatoes with cheese, then with almonds and parsley.