Tomato Carpaccio Ingredients:
4 medium vineripe tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup crumbled goat cheese
Big pinch basil leaves, thinly sliced
8 pieces bruschetta
1/4 cup balsamic glaze
Black pepper to taste
For Bruschetta:
Serves: 4
1 loaf rustic ciabatta bread
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
Tomato Carpaccio Procedure:
• Prepare four small plates each with a drizzle of 1 teaspoon olive oil and 1 teaspoon balsamic vinegar.
• Slice each tomato approximately 1/8" thin. Lay tomato slices over oil and vinegar in single layer, slightly overlapping. Sprinkle 2 tablespoons goat cheese per plate over tomato slices. Place thinly sliced basil leaves evenly over each plate. Garnish with a zig-zag of balsamic glaze from a finetipped
squeeze bottle. Finish with fresh ground black pepper.
• Serve with 2 pieces freshly grilled or toasted bruschetta slices
Bruschetta Procedure:
Slice rustic ciabatta loaf in !" thick pieces. Brush both sides with olive oil and season with salt and pepper. Bread can be grilled or toasted.
Recipe Type: Authentic2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup crumbled goat cheese
Big pinch basil leaves, thinly sliced
8 pieces bruschetta
1/4 cup balsamic glaze
Black pepper to taste
For Bruschetta:
Serves: 4
1 loaf rustic ciabatta bread
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
Tomato Carpaccio Procedure:
• Prepare four small plates each with a drizzle of 1 teaspoon olive oil and 1 teaspoon balsamic vinegar.
• Slice each tomato approximately 1/8" thin. Lay tomato slices over oil and vinegar in single layer, slightly overlapping. Sprinkle 2 tablespoons goat cheese per plate over tomato slices. Place thinly sliced basil leaves evenly over each plate. Garnish with a zig-zag of balsamic glaze from a finetipped
squeeze bottle. Finish with fresh ground black pepper.
• Serve with 2 pieces freshly grilled or toasted bruschetta slices
Bruschetta Procedure:
Slice rustic ciabatta loaf in !" thick pieces. Brush both sides with olive oil and season with salt and pepper. Bread can be grilled or toasted.
Recipe Author: Seasons 52
Restaurant: Seasons 52
Source: http://media.wix.com/ugd/512d25_3dbe96c0a5aa9dd7c33a4fcbc30bbf19.pdf?dn=Seasons%2052%20Post-90%20report.pdf