Cherry Tomato Vinaigrette And Gorgonzola Bruschetta

By Food52
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350 grams of red cherry tomato

350 grams of yellow cherry tomato

2 teaspoons extra virgin olive oil

1/4 teaspoon ground turmeric

3 clove of garlic, paper-thinly sliced

1 1/2 shallots, very finely minced

2 teaspoons sea salt

1 teaspoon chili flakes

1/2 teaspoon freshly ground black pepper

2 tablespoons white wine vinegar

1 tablespoon lime juice

1/3 cup extra virgin olive oil

2 tablespoons finely diced chives

1 tablespoon unsalted butter

1 1/2 tablespoon flour

1/2 cup whole milk

110 grams of creamy gorgonzola cheese

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

salt to taste

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