1. Spread tomatoes on paper towels to sop up oil.
2. Cut cheese into small dice, wrap tomato pieces around cheese bits, and skewer with a toothpick. Serve on bed of greens or on a plate, garnished with fresh herbs.
Many well-known chefs work with food scientist Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. McGee explains why thawing small cuts of meat in 100-degree water is perfectly safe.