Tomato Towers with Blue Cheese & Bacon 
Reprinted with permission from Molly O'Neill. 
   
This recipe comes from Gary Ibsen, founder of Tomato Fest, a celebration of heirloom tomatoes in Carmel, California. The recipe can be served as a first course, a main dish or as an accompaniment to grilled meat. 

Serves 6

Ingredients

6 slices firm white sandwich bread 
6 large, heirloom tomatoes, assorted colors, if possible 
6 slices bacon, chopped fine, sautéed, drained on power towels, reserve the grease 
3 tablespoons sherry vinegar 
½-teaspoon salt 
¼-teaspoon black pepper 
6 tablespoons olive oil 
¾ cup blue cheese, crumbled 
Procedure 

Use a cookie cutter to cut the bread into rounds, toast on both sides and set aside. Carefully slice the tomatoes into 1/3 inch slices and set aside. 
Warm the bacon grease in a skillet, adding half the salt and black pepper. Add the sherry vinegar to the warm bacon fat and slowly whisk in the olive oil. Remove from heat. 
Build a tower on each bread round alternating slices from different tomatoes, sprinkling each with salt, pepper and a dab of cheese. When done, spoon the warm dressing over the tomato, top with the cooked bacon and serve with additional bread, rice or pasta as a main course 

--------------------------------------------------------------------------------