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© 2005-2006 Beach Cuisine® and Beach Cuisine, Inc.
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"Ripe"
Tomato Salad
Roma tomatoes with goat cheese, basil pesto, marinated olives
Recipes featured for this plate-up:
Plate-Up
Instructions:
Prepare pesto. Halve
'ripe' tomato. Slice goat cheese. Olive selection. Drizzle with olive oil;
sprinkle with cracked black pepper and fleur de sel or Kosher salt.
2
c basil leaves
1/2 c parsley leaves
2 large garlic cloves
3/4 c parmesan cheese, fresh grated
1/4 c pine nuts, lightly toasted
1/2 c olive oil
Salt and pepper to taste
Whirl
in processor together until desired consistency. Adjust flavorings with salt
and pepper.
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