Tomato & Basil Salad w/ Mascarpone & Bleu Cheese Mousse
Ingredients
Mousse - makes enough to dress 4 large tomatoes
- 10 oz mascarpone cheese
- 2 tbsp honey
- zest of ¼ lemon
- 4 oz crumbled bleu cheese
- salt to taste
- pepper to taste
Tomato Salad
- large ripe tomatoes, cut into 4 slices each
- ¼ cup red onion, minced
- 2-3 basil leaves per layer
- ¼ lb baby arugula
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- salt to taste
- pepper to taste
- ¼ cup toasted pine nuts
How-to
- Whip mascarpone with honey, lemon zest and pinch of salt and pepper
- Fold in crumbled bleu cheese and chill
- Cut each tomato in 4 even slices and season salt and pepper
- Sprinkle with minced red onion
- For each portion, top 3 of the tomato slices with a heaping tablespoon of the mousse
- Add 2-3 basil leaves onto mousse of all 3 slices. Stack one on top of another and finish with the tomato slice without mousse (4 layers in all)
- Plate each stack of tomatoes
- Mix arugula with balsamic vinegar, extra virgin olive oil, salt and pepper. Top each stack with the dressed arugula and sprinkle with toasted pine nuts
Serving Suggestion - Serve with focaccia, bread sticks or crispy sliced baguette