Thursday, 28 April 2011

Tomato Napoleon

In the world of food the term “Napoleon” usually refers to a layered flaky pastry dessert, filled with sweet creamy custard. It can also describe any dish that is made of different layers. Tomato napoleon is one of the easiest appetizers to put together. It is also one of the most beautiful and elegant hors d'oeuvres you can offer to your guests. Created by Chef Ricardo Larrivée, this dish is light, succulent and incredibly flavourful. The natural sweet flavour of tomatoes mixed with a spicy bite of chives, fragrant basil and crispiness of crystallized fleur de sel, creates a perfect balance of flavours and textures. Tomato Napoleon and chive vinaigrette both contain vibrant natural colours so serving it on a simple white plate can make the dish look considerably more appetizing…


Chive Dressing: 1/4 cup olive oil, 1/4 cup minced fresh chives, 3 tablespoons lemon juice, 2 tablespoons minced fresh oregano, 1 tablespoon finely chopped shallot, 1 teaspoon whole-grain mustard, 1 teaspoon sugar, 1 pinch Salt and pepper.
Basil Oil: 1/2 cup olive oil, 1/2 cup fresh basil, 1 clove clove garlic, peeled.
Napoleons: 2 slices bacon, 1/2 cm (1/4 inch) thick, cut into small pieces, 4 tomatoes of various colours (yellow, red, orange, black [kumato]), cut into 1-cm (1/2-inch) slices, fleur de sel.


Chive Dressing: In a bowl, whisk together all the ingredients. Season with salt and pepper. Set aside.
Basil Oil: Place all the ingredients in a blender and purée until smooth. Season with salt and pepper. Strain and set aside.
Napoleons: In a non-stick pan, brown the bacon. Drain on paper towels. Let cool. Lay the tomato slices on a baking sheet. Brush generously with chive dressing. On 4 plates, arrange the tomato slices in uneven stacks, alternating the colours. Drizzle with basil oil. Sprinkle with bacon bits and fleur de sel. Season with pepper.

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