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Thursday, October 27, 2011

Tomato, mozarella salad with pesto coulis, balsamic glaze and dried heirloom tomato

Another great easy idea which does not require any cooking.  It's all in the way it is put together.  This is great as an entrée.

You will need:  'Mise en place'

  1. Fresh tomatoes; try to pick them all the same size, sliced evenly and cut in half moon;
  2. Large piece of mozzarella cheese, cut into even slices and then cut out with a round cookie cutter that is about the same size as your tomato slices and cut in half moon;
  3. Store bought good quality pesto which you will liquify a bit by putting in a bowl and adding a good quantity of olive oil;
  4. One heirloom tomato very thinly sliced;
  5. Balsamic glaze;  see One bite cherry tomatoes with baby mozzarella and fresh basil
  6. Fresh basil leaves washed and dried;
  7. Fresh baby mozzarella balls;
  8. Salt and pepper.

  • Make the dried heirloom tomato slice by placing it on a parchment line baking sheet.  Drizzle with a little olive oil, a sprinkle of sugar, salt and pepper and a few thyme leaves if you have them.  
  • Place in an oven which has been preheated to 200°F (100°C) for about an hour;
  • Put plate together by alternating mozzarella and tomato slices, season;
  • Brush the basil leaves with olive oil and insert between the slices; gives them some shine
  • Drizzle with pesto couli and balsamic glaze;
  • Cut a slice off bottom of baby mozzarella so it sit on the plate and make a small sliver into the top of it to hold the dried tomato slice.
Tip:  1.  If you can find colored tomatoes, alternate the slices of tomatoes for an even better visual effect.  You'll only use the center part of each tomato - you can save the other pieces for a gazpacho or other use.
2.  You can keep the dried tomato slices for a few days in an airtight container.

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