For this summer period, Sylvain Fombertasse, Executive Chef of La Brasserie restaurant & Banqueting, gives you a recipe full of freshness and easy to make as a starter in a friendly atmosphere with your guests ...
Tomato Mozzarella & Apple crisps
Ingredients for your recipe for 4 persons
- 2 Coeur-de-Boeuf Tomatoes
- 2 balls of Mozzarella di Bufala
- 50 g of Mesclun salad
- 1 Onion Cebette
- 1 Golden Apple
- 1 tablespoon of Honey
- Chives, salt, pepper
- Vinaigrette: 1 tablespoon of mustard, 3 tablespoons of wine vinegar, 6 tablespoons of sunflower oil, 1 tablespoon of olive oil, 1 egg white, 1 tablespoon of truffle oil (or hazelnut).
Preparing your "Mozzarella Tomato"
Mix in the blender mustard, vinegar, salt and pepper. Stir in the oil. Add the egg white for the creaminess, mix. While mixing, add the truffle oil. Taste and adjust seasoning if necessary.
Tomatoes: cut in half. In a hot skillet, caramelize the honey and then roast the tomatoes on the flesh side. When colored, reserve. Pour on each tomato a drizzle of olive oil and a few grains of "fleur de sel". Reserve. Cut the mozzarella balls in half. Reserve.
Cut the apple into thin strips. Put them on a plate covered with a baking paper. Bake for 3 hours at 90 ° C in a ventilated oven. Reserve.
Pour some chopped vinaigrette and chives at the bottom of the plate. Place half a tomato in the centre, topped with half a scoop of mozzarella. Add the mesclun, the chopped onion, a drizzle of olive oil and some apple crisps. Add a turn of the mill pepper.
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