VINE-RIPENED CHERRY TOMATO, PERSIAN FETA & BALSAMIC GLAZE
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Shaun Thompson
Geoff Laws
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
- 2 Vine-ripened cherry tomatoes
- Persian feta
- 250ml balsamic vinegar
- Focaccia bread
Methods and Directions
Crouton- Pipe a small amount of marshmallow mix onto each piece of soaked sponge cake disc.
- Score the bottom of the tomatoes with a cross and deep fry for 2 minutes.
- Heat vinegar in a saucepan over a medium temperature. Bring it up to a boil and then reduce heat to low. Simmer for approx 20 minutes until glaze is reduced by half. Let cool and refrigerate.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 29/04/2024
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