sun dried tomatoes – Mary's Kitchen

GOAT’S CHEESE, TOMATO & CHORIZO

This is my go to appetiser when I really want to impress my dinner guests and with very little fuss, conjure this delightful blend of ingredients up.

This combinations work perfectly and with the addition of some extra virgin olive oil (always buy the best you can afford), some fresh tarragon or dried, a squeeze of lemon and voila, you have a fabulous starter to compliment any dinner party or simply on its own, a light lunch or supper snack.

You will need a lovely crusty French baguette for dipping at the end. The combination of flavours enlightens the taste buds and it will cross your mind to almost lick the plate, but I recommend using the baguette to mop up the remaining juices. (or a gluten free version)

If you have some small oval ear serving dishes, these lend themselves well to this dish.

Assembling will only take moments and the result will be award winning.

Treat your food like a fashion accessory and layer it up. Great colourful results.

GOAT’S CHEESE, TOMATO & CHORIZO

3 – 3/4″ slices of goats cheese per serving (roughly 100 grams – 4 ounces)

1 Large Vine Ripened Tomato

6 slices of chorizo

A drizzle of Olive Oil

A sprinkle of fresh or dried tarragon

A sprinkle of chilli flakes

Squeeze 1/4 whole lemon juice

2 sun dried tomatoes plus 4 cherry tomatoes

Method – slice vine ripened tomato, assemble evenly in the bottom of your dish – place the 3 goats cheese slices – chorizo – drizzle with olive oil and squeeze 1/4 of a lemon. Sprinkle with tarragon, chilli flakes & black pepper.

Top with sun dried tomatoes and cherry tomatoes.

French Baguette for mopping juices. Awesome result!

serving size 1 bake at 350F for 20 minutes.

Serve as a starter, light lunch or supper snack.

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Mary Joan Calder

INSALATA TRI COLORE

The wonderful arrival of summer brings lovely fresh vine ripened tomatoes. My favourite salad to make over the summer period or as a light dinner party appetiser is the famous Italian salad called Insalata Tri Colore.

Bringing together the flavours of Italy. Melt in your mouth Buffalo Mozzarella – the luxury of all Mozzarellas and the only one worth using in this salad. Sweet vine ripened tomatoes joined on the plate with slices of avocado.

This is an easy recipe to put together but just like we enjoy accessorising our clothing outfits, I love to accessorise my food dishes.

Once you have layered your mozzarella and tomatoes around your plate, strategically place your avocado overlapping where the mozzarella and tomato meet. Now you can start adding ingredients to turn your simple dish into a work of art. Almost too yummy to eat.

Here is where I like to add sun blushed dried tomatoes, small cherry tomatoes in various colours, fresh red chilli thinly sliced or dried chilli flakes, lemon pepper, black pepper, a little sea salt and of course not forgetting one of the main tasty toppings, fresh Basil. I like to add the Basil last and instead of chopping I just hand rip it. Now, a drizzle of a good quality Olive Oil and Balsamic Vinegar – and presto – you have a beautiful summer salad fit for a Queen.

Ingredients

1 Ball Buffalo Mozzarella (I bought this in Lidls today for 99P)

2 Vine Ripened Tomatoes

1 Avocado

Trim with sun dried tomatoes, cherry tomatoes of various colours if possible, fresh red chilli thinly sliced or dried chilli flakes, sprinkling of lemon pepper, black pepper and a twist of sea salt. The top with freshly hand ripped Basil. Drizzle with a good quality Olive Oil and Balsamic Vinegar.

Enjoy this tasty summer dish.

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May the sun shine down upon you this day and every day.

Tag: sun dried tomatoes

MARY’S KITCHEN – GOAT’S CHEESE, TOMATO & CHORIZO

LET’S MAKE INSALATA TRI COLORE