Was going for a vegetarian appetizer with bruschetta vibes, and a riff on beef tartare.
Roasted a couple tomatoes on 250 F until tender, and marinated thinly sliced shallots / parsley / cilantro in apple cider vinegar. Combined the two and seasoned with salt / pepper / balsamic and let the mixture sit in the fridge to let the flavors combine. Drained tomatoes, shaped into a circle, and plated alongside sourdough + cultured butter.
Home cook, looking for suggestions / critique.
mishkamishka47 on
Overall I think it looks nice. I’d maybe go for smaller chive batons or maybe minced chive, as they are now they’re a little too big to be easily eaten. And the dollop of that sauce on the tomato would look much nicer as a quenelle. I’m impressed you managed not to get any runny liquid at the base of the tomato, though! Anytime I do something like this it ends up sitting in a pool of itself
chefadams on
That looks pretty cool, but also difficult to eat. How about slicing the toast into 4 long ones so one can just dollop and eat? IDK
jistresdidit on
You could have substituted something for the butter, like an herb infused oil, then lightly chilled to 40°
Ecstatic_Victory4784 on
It’s neat. It is a little weird to see a solid piece of butter on the toast though.
Proud-Butterfly6622 on
Excuse me, where’s the rest?
limerickdeath on
I wouldn’t do butter on a vege dish. I know it’s not supposed to be vegan, but vegans don’t know that, because they don’t get enough minerals eating French fries and bananas. /s/
If you’re going to put dairy, and ruin everything lol, maybe a nice quenelle of whipped ricotta or something along those lines.
I_Am_Graydon on
Am I crazy or is that toast straight burnt? The outer edge looks like it’s been carbonized.
8 Comments
Was going for a vegetarian appetizer with bruschetta vibes, and a riff on beef tartare.
Roasted a couple tomatoes on 250 F until tender, and marinated thinly sliced shallots / parsley / cilantro in apple cider vinegar. Combined the two and seasoned with salt / pepper / balsamic and let the mixture sit in the fridge to let the flavors combine. Drained tomatoes, shaped into a circle, and plated alongside sourdough + cultured butter.
Home cook, looking for suggestions / critique.
Overall I think it looks nice. I’d maybe go for smaller chive batons or maybe minced chive, as they are now they’re a little too big to be easily eaten. And the dollop of that sauce on the tomato would look much nicer as a quenelle. I’m impressed you managed not to get any runny liquid at the base of the tomato, though! Anytime I do something like this it ends up sitting in a pool of itself
That looks pretty cool, but also difficult to eat. How about slicing the toast into 4 long ones so one can just dollop and eat? IDK
You could have substituted something for the butter, like an herb infused oil, then lightly chilled to 40°
It’s neat. It is a little weird to see a solid piece of butter on the toast though.
Excuse me, where’s the rest?
I wouldn’t do butter on a vege dish. I know it’s not supposed to be vegan, but vegans don’t know that, because they don’t get enough minerals eating French fries and bananas. /s/
If you’re going to put dairy, and ruin everything lol, maybe a nice quenelle of whipped ricotta or something along those lines.
Am I crazy or is that toast straight burnt? The outer edge looks like it’s been carbonized.