| This recipe comes to Epiculinary from our newest cooking school, Belle Isle, in Northern Ireland. It's an example of the innovative recipes coming from Irish chefs these days.
Tomato Flowers are perfect as an appetizer or light lunch dish |
Tomato Flowers |
6 slices “Chervre” Goat’s cheese/mini goat’s log
Sea salt and freshly ground black pepper
1 tin anchovies in olive oil
2 tbsp olive oil
1 handful fresh basil
1 clove garlic
Half a red onion, very thinly sliced
Flat leaf parsley to garnish
Fill a bowl with hot water from a freshly boiled kettle. Lightly score the tomatoes at one end and place carefully into the water for 20 seconds or until the skin starts to peel away from the scored area. Place directly into a bowl of iced water to prevent further cooking.
Cut each tomato into quarters without cutting all the way to the base. The slice each quarter into two, again without cutting all the way to the base. Scoop out the seeds with a tsp spoon, taking care not to damage the quarters. Flatten the tomatoes slightly so that the “petals” open out and the tomato begins to resemble a flower.
Place a slice of goat’s cheese in the middle of each flower and arrange a single piece of the onion between each petal.
Blend the basil, garlic and olive oil together and spoon a little around each plate. Finally, garnish each flower with an anchovy and some parsley.
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For tour information: Belle Isle School of Cookery
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