Put the pine nuts in a small, dry skillet. Cook over medium heat, stirring almost constantly, until golden, about 2 minutes. Transfer to a plate and let cool.
In a small bowl, whisk the olive oil into the vinegar to blend. Season to taste with salt and pepper and set aside. In another small bowl, mash together the butter, Gorgonzola, and 1 Tbs. of the chives with a fork.
Heat the broiler. Put the bread on a baking sheet and broil, turning once, until golden brown on both sides, 2 to 4 minutes per side. Immediately spread the cheese mixture on the hot toasts. Cut the toasts diagonally into 3-inch pieces.
Season the tomato slices and bite-size tomatoes separately with salt. On a platter or on individual serving plates, arrange the tomato slices, alternating the colors. Sprinkle with the cherry tomatoes; season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and then sprinkle with the parsley, the remaining chives, and the toasted pine nuts. Arrange the toasts around the salad and serve immediately.