1. Whip mascarpone with honey, lemon zest and pinch of salt and pepper
2. Fold in crumbled bleu cheese and chill
3. Cut each tomato in 4 even slices and season salt and pepper
4. Sprinkle with minced red onion
5. For each portion, top 3 of the tomato slices with a heaping tablespoon of the mousse
6. Add 2-3 basil leaves onto mousse of all 3 slices. Stack one on top of another and finish with the tomato slice without mousse (4 layers in all)
7. Plate each stack of tomatoes
8. Mix arugula with balsamic vinegar, extra virgin olive oil, salt and pepper. Top each stack with the dressed arugula and sprinkle with toasted pine nuts

Serving Suggestion - Serve with focaccia, bread sticks or crispy sliced baguette