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Blistered (McClendon) Campari Tomato Caprese, Warm Mozzarella, Maya's Green Garlic and Basil Pesto, Gremolata

by Payton Curry, Executive Chef, Caffe Boa/Boa Bistro

azfamily.com

Posted on January 14, 2010 at 5:48 PM

Updated Thursday, Jan 14 at 6:34 PM

Tomatoes
12 ea. Campari Tomatoes, stem removed, tossed in Queen Creek Olive
4 sprigs thyme
6 cloves garlic, unpeeled
4 sprigs oregano
Salt and pepper to taste
Banyuls Vinegar

Toss tomatoes in olive oil and salt and pepper and let stand for ten minutes at room temperate. while you are waiting turn on the broiler in your oven and once preheated place tomatoes core side down on top of the herbs and sprinkle garlic around the sheetpan. Blister tomatoes until you can see the skins comin off, remove immediately and pour off juice into a mixing bowl. allow tomatoes to come to room temperature and reserve any liquid in your mixing bowl.( saving for the vinaigrette )

Vinaigrette
3 Tbsp. Queen Creek Olive Oil
3 Tbsp. tomato liqiud
2 Tbsp. Banyuls Vinegar
1 Tbsp. mustard (optional)

Place vinegar and mustard in a mixing bowl and slowly mix whisk in oil/tomato water mixture. Add some chopped shallots and the garlic that you roasted with the tomatoes if you would like.

Pesto
18 ea. basil leaves
1/4 cup pine nuts or pepitas if you have a nut allergy
2 ea. garlic cloves (that you roasted with your tomatoes
2 Tbsp. Pecorino or Parm
Olive oil to emulsify
Lemon juice to taste

Puree.

Slice mozzarella and plate as you see fit.

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