Paul Muller, chef at Paul Martin’s American Bistro in Roseville, sent us this exceedingly easy recipe for heirloom tomato salad. Tomatoes are just about to go out of season, so you’d better make this soon.
Heirloom Tomatoes With Bellwether Farms Fromage Blanc
3 heirloom tomatoes, sliced 1/4-inch thick
Sea salt and freshly ground black pepper
Extra virgin olive oil
Aged balsamic vinegar
4 ounces Bellwether Farms Fromage Blanc (or any soft cheese, such as mozzarella or burrata)
Fresh micro basil
Arrange tomato slices on a plate and season with salt and pepper. Drizzle with olive oil, then vinegar. Crumble the cheese around and on top of the tomatoes. Top with micro basil and serve. Serves 4.