Simple Tomato Carpaccio
Tomato Carpaccio, thinly sliced fresh tomatoes with olive oil, balsamic and parmesan. A twist on a classic bruschetta.
Servings: 4 appetizers
Ingredients
- 2 medium heirloom tomatoes different colors optional, add as many as you want!
- 3 tbsp extra virgin olive oil the good stuff
- 2 tbsp balsamic glaze or aged balsamic
- 1 oz parmesan
- salt and pepper to taste
- 5 basil leaves additional leaves for garnish if desired
- Bread for serving
Instructions
- Thinly slice your tomatoes, using a serrated knife worked best for me. Shave your parmesan directly from the block using a vegetable peeler or mandolin.
- Add a drizzle of olive oil to the bottom of your serving plate(s).
- Carefully layer your sliced tomatoes on top, arranging in whatever pattern you like. Tuck in a few parmesan slices and then scatter the rest on top.
- Drizzle balsamic glaze and the rest of the olive oil on top. Add salt and pepper to your liking.
- Just before serving prepare your chiffonade basil by stacking your leaves and rolling them together. Slice perpendicular to your roll with a sharp knife or trim into thin strips with kitchen scissors. Scatter on top of the tomatoes. Garnish with additional basil leaves if desired.
- Serve with crusty bread. Use it to soak up the dressing. Yum.
Notes
Usually I use an aged balsamic in my cooking however here I liked balsamic glaze best because it was a bit sweeter. You can buy one from Trader Joe's or make your own.
You could choose to toast your bread, but I liked it fresh and soft here.