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Recipe Detail Page
Ombre Fresh & Roasted Tomatoes on Charred Bread
Summer 2016
Juicy red and orange tomatoes sit on a schmear of wasabi-ginger cream cheese sprinkled with crispy shallots, for the easiest and most flavour-packed appetizer this side of a Caprese salad.
Serves 4
½ pkg (125 g) cream cheese, at room temperature
2 tsp (10 mL) wasabi paste (if you have powder, mix it with water into a paste)
1 tbsp (15 mL) freshly grated ginger
3 small beefsteak tomatoes
2 pkgs (each 341 g) mix of red and orange cherry and grape tomatoes
Olive oil
Sea salt and pepper to taste
4 slices sourdough bread (or Italian Calabrese, or your choice of firm bread)
¼ cup (60 mL) crispy shallots (found in Asian markets, or fry your own)
1 In a small bowl, mix together cream cheese, wasabi paste and ginger until smooth.
2 Slice beefsteak tomatoes into wedges, keep cherry and grape tomatoes whole.
3 Preheat broiler on oven.
4 Place foil on a baking sheet, add cherry and grape tomatoes and drizzle with olive oil and a pinch of salt. Broil until just starting to popand blister, around 2 to 3 minutes. Remove from oven and lift foil from baking sheet. Refrigerate tomatoes to cool.
5 Place bread on baking sheet and toast until slightly charred.
6 Spread each toasted slice with an equal amount of wasabi-ginger cream cheese, then sprinkle evenly with crispy shallots and arrangefresh and broiled tomatoes in a colourful ombre composition, moving from reds into oranges. Drizzle with olive oil and sprinkle with salt and pepper.
Serves 4
