Tomato ‘Caprese’ Stacks

Showcasing Tempting Tomatoes

 

exotic tomato selection

 

It’s only very recently that there has been conversation (and excitement) about heirloom tomatoes in the local food circles. Heirloom or heritage tomatoes are an open-pollinated, non-hybrid cultivar. The term ‘heirloom’ is often misunderstood; you can read more about heirloom toms  here.

A bigger local food store – the shame, it should have been a farmer’s market, I know,  assembled small boxes of what they labelled ‘exotic’ tomatoes – coeur de boef, tiger stripe, pink, marmade, yellow tomatoes. Such exquisite visuals and for those not accustomed to the variety, like us, an absolute treat. I’m not claiming these to be strictly heirloom, but they did look and taste marvelous, Mavis.  The tomatoes actually taste of tomato, with differing characteristics – a little bit of umami (savoury), some sweet, others fruity.

 

beautiful summer tomatoes

 

The first thing I did with them, was to make these stacks, using a basil infused boerenkaas (farmer’s cheese) from my local cheesemonger at the market, ripe avocado and basil leaves. Fresh buffalo mozzarella would be the traditional choice of cheese, and a perfect one. I also slow roasted the some of the smaller tomatoes, used a very ripe marmande in a barely cooked pasta sauce and the others in salads.

 

tomato caprese stacks

 

We enjoyed these tomato ‘caprese’ stacks sprinkled with sea salt for lunch. Serve on a large platter as a starter or with a main course of chicken or fish. I can imagine these on a generous summer tapas board too, especially if made with the smaller tomatoes.

I’ve gone for a slightly moodier look with some of the photographs. Think it showcases the deep  reds, green and orange of the tomatoes better.

tomato and avocado stacksI don’t think its’ necessary to prescribe a formal recipe. You need as much of each ingredient as you like or for the number of servings you need to make.

As a guideline per stack:

-3 slices tomato

-2-3 slices avocado

-2 slices buffalo mozzarella or hard cheese such as boerenkaashard or soft goat’s cheese (not too sharp)

-2-3 basil leaves

-salt and pepper to taste

-extra virgin olive oil to drizzle

(balsamic reduction – only necessary if tomatoes aren’t the best. You don’t want to disguise the taste of top grade tomatoes)

Arrange stacks starting with a tomato slice and ending with a tomato slice or a basil leaf. Skewer with a bamboo stick or toothpick.

 

tomato stacks appetizer

 

tomato food porn

 

You may also like, these ‘caprese’ stacks made with starking apples, hard Dutch goat’s cheese, cos lettuce and basil pesto:

 

 

apple stacks

 


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By |2017-05-08T12:17:56+00:00December 19th, 2012|Food, Recipe Index, Recipes, Salads & Dressings, Starters|5 Comments

5 Comments

  1. Gata December 19, 2012 at 11:31 am - Reply

    Brilliant! Finally something even I can (= am not too lazy to) do 😉

    • Ishay December 20, 2012 at 4:20 pm - Reply

      Oh yes! As easy as making a sarmie, though I am sure your skills surpass that. Hope winter is treating you well.

  2. Sous Chef December 20, 2012 at 6:53 pm - Reply

    I’m beginning to hate all you Capies and your fish and produce *mega pout*

    • Ishay December 21, 2012 at 12:25 am - Reply

      Don’t shoot the messenger Cheffy 😉

  3. tami December 21, 2012 at 6:33 am - Reply

    These look perfectly light and summery. YUM!

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