Monday, June 22, 2015: Chilled Tomato and Watermelon Soup & Salad and Tomato Jam, Burrata & Basil Crostini by Chef Beau MacMillanPosted:
Tomato Jam, Burrata & Basil Crostini
1 ea French baguette
1 cup Tomato Jam
1 oz. Extra Virgin Olive Oil
1 lb. Burratta
2 oz. Fresh basil
Yield: 2 servings
2 cups Tomatoes, cored and chopped
2 tbsp Sherry vinegar
1 tbsp Soy sauce
Pinch Togarashi (Japanese Spice)
½ cup Sugar
1. Place all ingredients in a medium saucepan and stir to combine. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer so that just the center of the mixture is bubbling. Cook, stirring occasionally, until the mixture has thickened about
45min to 2 1/2 hours.
3. Remove from heat. Let cool completely and refrigerate in a container with a tight fitting lid for up to 5 days.
Chilled Tomato and Watermelon Soup
1 bag Vine-Ripe Tomatoes, peeled and coarsely chopped
3 cups Watermelon, peeled and coarsely chopped
1 each Cucumber, peeled and chopped
1 bulb Fennel
½ each Red Onion, peeled and chopped
1 each Red Pepper, roasted
1/4 cup Olive Oil
1 Tbsp. Maple Syrup
To Taste Salt
To Taste Pepper
1. Puree all ingredients in a blender. Season with salt and pepper and refrigerate for at least two hours.
Watermelon and Tomato Salad
1 small Seedless Watermelon, peeled, sliced ½ inch thick, then cut into squares
1 each Yellow or Orange Tomatoes, peeled, sliced ½ inch thick, cut into squares
1 each Red Tomatoes, peeled and sliced ½ inch thick, cut into squares
1 each Green or Black Tomatoes, peeled, sliced ½ inch thick, cut into squares
2 Tbsp. High Quality Extra Virgin Olive Oil
1 Tbsp. Balsamic Vinegar
1 cup Reggiano Parmesan, finely grated
Tt Dill, Chervil, Chives, Tarragon
Toss tomatoes with the fresh herbs and arrange with watermelon randomly over chilled plates. Drizzle with extra virgin olive oil and balsamic vinegar and season with sea salt and black pepper.