Heirloom Tomato Platter - cooking recipe

Ingredients
    6 heirloom tomatoes, chopped into different sizes
    1/3 cup red wine vinegar
    3 tablespoons olive oil
    salt & pepper
    2 corn cobs, kernels removed
    3 zucchini, sliced
    1 cup of fresh mint
    2 cups ricotta cheese
    2/3 cup toasted pecans
    radish, sliced (to finish)
Preparation
    Combine tomatoes, with 1 Tbsp olive oil, red wine vinegar and a pinch of salt and pepper, allow to pickle for 20 minutes.
    Add 1 Tbsp of olive oil to a frypan on medium heat and caramelize the corn kernels for 2-3 minutes or until golden. Remove corn and in the same pan cook the slices of zucchini for a minute on each side or until golden.
    In a blender, blitz the ricotta with half the mint for 30 seconds or until light and airy.
    To serve spread some ricotta down on a board, layer with corn, tomatoes, and zucchini and finish with fresh mint, radish and toasted pecans. Drizzle with olive oil and season with salt and pepper before serving.

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