Tomato salad with Jarlsberg®, basil and pine nuts
Ingredients
- 8 tomatoes
- 100 g shredded Jarlsberg®
- 50 ml balsamic vinegar
- 4 cloves garlic, minced
- 100 ml extra virgin olive oil
- Salt and pepper
- 4 tbsp chopped fresh thyme
- 50 g roasted pine nuts
- Fresh basil leaves
Preparation
Preheat oven to 350°. Cut tomatoes in half and toss to coat with balsamic vinegar, olive oil, garlic, thyme, salt and pepper. Arrange face up in a pan and bake for 15 minutes. Let cool slightly. Remove the skin from the tomatoes, sprinkle on shredded Jarlsberg® and put under the broiler for 5 minutes. Garnish with roasted pine nuts and basil leaves. Serve with fresh bread as a main course, or as a starter or side for fish or meat.