Photo by: Jonathan Lovekin

Tomatoes with wasabi mascarpone and pine nuts

Print Recipe

250g mascarpone
1 tbsp wasabi paste
10g chives, finely chopped
10g tarragon, finely chopped
1 spring onion, finely sliced (20g)
2 banana shallots, thinly sliced widthways (100g)
2 tbsp Pedro Ximénez sherry vinegar (or another good-quality sweet sherry vinegar)
1 tbsp olive oil
1kg mixed tomatoes, cut into a mixture of slices and wedges, 1cm thick
20g pine nuts, toasted
5g mixed basil leaves (plain, purple and micro-basil) or just plain basil, to garnish
coarse sea salt and black pepper

Method

1 Place the mascarpone, wasabi, chives, tarragon and spring onion in a bowl with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to use.
2 Place the shallots in a separate bowl with the sweet vinegar, oil and 1/2 teaspoon of salt. Mix well and keep in the fridge until ready to use.
3 To serve, divide the mascarpone between the plates and spread it out to form a thin layer. Place the tomatoes on top, followed by the pickled shallots. Sprinkle with the pine nuts, then scatter over the basil leaves, tearing the larger ones as you go. Season with 1/3 teaspoon of salt and a good grind of black pepper, and serve.

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