Ripe Tomatoes with Sheep Cheese and Sorrel Pesto

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

An illustration of how the tired and overdone Caprese salad transforms in the hands of a skilled chef. John Smith, head chef at a local American bistro, takes luxurious seasonal tomatoes, sprinkles them with fragrant pecorino cheese, and dresses them with artisanal sorrel pesto. It may seem like just one detail, but the rustic tang of sorrel completely changes the perception of the dish, revitalizing and refreshing it.

Ingredients

Tomatoes - 10.6 oz
Flaxseeds - 0.2 oz
Olive Oil - 0 fl oz
Grated Pecorino Pepato Cheese - 0.7 oz
Sorrel - 2.8 oz
Basil - 2.8 oz
Pistachios - 0.4 oz
Garlic - 0.1 oz
Salt - to taste
Ground Black Pepper - to taste
Sunflower Seeds - 0.2 oz

Step by Step guide

Step 1

Prepare the sorrel pesto. Chop the sorrel, basil, and garlic roughly. Place them in a blender, add pine nuts, lemon juice, salt, pepper, and blend in pulse mode until the sauce is combined into a uniform but not overly smooth mixture.

Step 2

Blanch the tomatoes in boiling water for 10 seconds, then transfer them to ice water. Peel off the skin and slice them thinly.

Step 3

Arrange the tomato slices in a single layer on plates, placing them tightly next to each other. Sprinkle with flax and sunflower seeds, drizzle with olive oil. Season with salt and pepper, and grate sheep's cheese on top.