Cherry Tomatoes With Buttermilk And Blue Cheese Dressing Food

CHERRY TOMATOES WITH BUTTERMILK BLUE CHEESE DRESSING

Steps:

• Mix blue cheese crumbles, buttermilk and olive oil in a medium bowl and stir together with a fork. Mash blue cheese crumbles until creamy, leaving some blue cheese chunks. Add lemon, salt, pepper and chives and mix well. Set aside.
• Rinse and dry tomatoes. Cut in half. Add tomatoes to the dressing mixture and toss to combine.
• Garnish with reserved chives and freshly chopped rosemary.

BUTTERMILK BLUE CHEESE DRESSING

Steps:

• In a small bowl, combine the first six ingredients. Stir in enough buttermilk to achieve desired consistency. Stir in blue cheese. Cover and store in the refrigerator. Serve with salad greens.

BUTTERMILK BLUE CHEESE DRESSING

Steps:

• Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate overnight before serving.

BUTTERMILK BLUE CHEESE DRESSING

Steps:

• Sprinkle the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, or lemon juice or Worcestershire sauce, to taste. Then whisk again, and set aside.

BLUE CHEESE STUFFED TOMATOES

Steps:

• Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
• Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
• Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

CHERRY TOMATOES WITH BUTTERMILK BLUE CHEESE DRESSING

Steps:

• To Prepare the dressing:.
• place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt. pepper and chives. Set aside.
• Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground peppe, to taste.

TOMATOES WITH BUTTERMILK VINAIGRETTE

Steps:

• In a small bowl, whisk the first 8 ingredients until blended. Refrigerate, covered, until serving., Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives.

HEIRLOOM TOMATO SALAD WITH BUTTERMILK DRESSING AND BLUE CHEESE

Steps:

• Dressing.
• Whisk first 6 ingredients in small bowl. Season dressing with coarse salt and freshly ground pepper.
• Salad.
• Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 6 plates. Drizzle with dressing. Sprinkle with blue cheese, green onions, and parsley.

BUTTERMILK BLUE CHEESE DRESSING

Steps:

• Place the blue cheese, vinegar, and shallot in a small bowl and mash the cheese into the vinegar with the back of a fork to blend. Whisk in the buttermilk, mayonnaise, yogurt, chives, and marjoram until well combined. Season with salt and pepper to taste and refrigerate in an airtight container until ready to use, or for up to 1 week.
• Re-create classic sports bar flavors by serving this thick, piquant dressing as a cooling dipping sauce for barbecued chicken and fresh celery, cucumber, and carrot sticks. It's also great drizzled over a wedge of crisp iceberg or Bibb lettuce.