1.5 oz cheese blue crumbled at room temperature (preferably Maytag )
6 servings currant tomatoes
30 small basil leaves fresh
4 medium heirloom tomatoes assorted cut into 1/4- to 1/3-inch-thick slices (2 lb total)
6 tablespoons olive oil
0.3 cup shallots finely chopped
3 tablespoons sherry vinegar
6 slices sandwich bread white firm
Equipment
frying pan
paper towels
sauce pan
whisk
cookie cutter
Directions
Cut 1 round from each bread slice with cookie cutter.
Cook bacon in a 10-inch heavy skillet over moderate heat until crisp, then transfer to paper towels to drain.
Pour off bacon fat from skillet and reserve fat (do not clean skillet).
Heat 1 1/2 tablespoons oil in skillet over moderate heat until hot but not smoking, then toast 3 bread rounds, turning over once, until golden brown, about 3 minutes total.
Transfer toasts to a rack to cool and season with salt and pepper. Toast remaining 3 bread rounds in 1 1/2 tablespoons more oil in same manner.
Cook shallot in 2 tablespoons reserved bacon fat and remaining 3 tablespoons oil in a small heavy saucepan over moderate heat, stirring, until softened, about 2 minutes.
Add vinegar and simmer, whisking, until emulsified, about 1 minute. Season dressing with salt and pepper and keep warm, covered.
Crumble bacon. Arrange bread rounds on 6 plates and divide tomato slices among them, stacking slices and sprinkling some basil and bacon between slices.
Sprinkle cheese and remaining basil and bacon over and around tomatoes. Spoon some of warm bacon dressing over and around tomatoes and season with salt and pepper.
·Toasts can be made 3 hours ahead and kept in an airtight container at room temperature. ·Dressing can be made 1 hour ahead and chilled, covered. Reheat before proceeding. ·Tomatoes can be sliced 1 hour ahead and kept, covered, at room temperature.
