Fresh Heirloom Tomato And Lemon Mascarpone Cheese Strata With Herb Oil
February 13, 2020This salad simple to make but it looks very impressive, colorful, and flavourful.
INGREDIENTS
15m 4-6 servings 200cals
| 8 ounces Mascarpone cheese, room temperature | 1 lemon zest | Pinch salt and freshly ground black pepper | 2 fresh Heirloom tomatoes, sliced 1/2 to 3/4-inch thick | 1 cup chopped toasted pecan, for garnish |
| Herb Oil: | 3/4 cup fresh mint | 3/4 cup fresh basil | 1 cup olive oil |
DIRECTIONS
For the Filling: Combine the Mascarpone cheese and lemon zest in a medium bowl. Using an electric mixer, whip together the cheese and the lemon zest. Season with salt and pepper. Set aside.
For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running, add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the Mascarpone cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with pecan. Serve.