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Carpaccio of tomatoes with basil and croutons

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Rate this recipe 3.6/5 (30 Votes)

Ingredients

  • 8 oz beef steak tomato
  • 8 oz pineapple tomatoes
  • 8 oz cherry tomatoes
  • 1 bunch of basil
  • 2 slices of stale or day old bread
  • 3 tbsp mayonnaise
  • 1 tsp wine vinegar
  • Fleur de sel
  • Pepper
  • Oil for frying

Details

Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 2mins
Cost Budget Friendly

Preparation

Step 1

- Cut the bread into small cubes of 1cm max.
- Heat oil, dip the cherry tomatoes in for 15 seconds, keeping the skin. Plunge the basil leaves and keep them translucent (about 20 seconds).
- Fry the croutons keeping them golden brown, not overcooked, and set aside on paper towels.
- Combine mayonnaise and vinegar to make a smooth sauce, if necessary add a little water to get the desired consistency.
- In the bottom of the plates, brush on some of the sauce.
- Peel the red and yellow tomatoes, and slice thinly.
- Place the slices in a rosette on plates, season with salt and pepper
- Sprinkle with more sauce
- Finish with garnish of cherry tomatoes and fried basil. Serve immediately.

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Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

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