tomato-confit-vanilla

An elegant appetiser where the sweetness of slow-confited cherry tomatoes meets the rich aromas of vanilla, complemented by creamy soft cheese, a vibrant raspberry balsamic caramel and the crisp texture of rye bread. A sophisticated recipe that highlights the versatility of vanilla in savoury cuisine.

Tomato confit • Vanilla • Balsamic caramel • Soft cheese

Tomato confit with vanilla, soft cheese and balsamic caramel

TOMATO CONFIT

Ingredients

  • 200 g cherry tomatoes
  • 250 g olive oil
  • 1 garlic clove
  • Fresh thyme
  • 1 cayenne pepper
  • 25 g EUROVANILLE Coeur de Vanille Bouquet

Method

  1. Blanch the tomatoes in boiling water, then immediately transfer them to iced water.
  2. Peel the tomatoes and set aside.
  3. Heat the olive oil with the crushed garlic, fresh thyme and cayenne pepper.
  4. Cook until the garlic turns lightly golden.
  5. Remove from the heat and strain the oil.
  6. Stir in the EUROVANILLE Coeur de Vanille Bouquet until fully incorporated.
  7. Add the tomatoes while the oil is still warm.
  8. Leave to confit in the refrigerator for 24 hours.

BALSAMIC CARAMEL

Ingredients

  • 150 g raspberry purée
  • 12 g EUROVANILLE Bourbon Vanilla Paste
  • 50 g white balsamic vinegar
  • 300 g sugar

Method

  1. Heat the raspberry purée.
  2. Add the vanilla paste and white balsamic vinegar.
  3. Prepare a light caramel using the sugar.
  4. Carefully deglaze with the raspberry mixture.
  5. Cook until a thick, glossy consistency is obtained.
  6. Remove from the heat, strain through a fine sieve and chill.

RYE BREAD CRUMBS

Ingredients

  • Rye bread
  • Olive oil
  • Salt

Method

  1. Remove the crust from the bread.
  2. Tear the crumb into small pieces.
  3. Spread onto a baking tray lined with baking paper.
  4. Season with olive oil and salt.
  5. Toss to coat evenly.
  6. Bake at 150°C until crisp and golden.
  7. Allow to cool completely before storing in an airtight container.

PLATING

Ingredients

  • Red Swiss chard shoots
  • 2 Piparra peppers
  • 50 g cream cheese (Philadelphia-style)
  • Baby spinach leaves

Method

  1. Select the Swiss chard shoots.
  2. Thinly slice the Piparra peppers.
  3. Arrange the confit cherry tomatoes on a serving plate.
  4. Add quenelles or small dollops of cream cheese, alternating with the balsamic caramel.
  5. Scatter the crispy rye bread crumbs over the dish.
  6. Finish with the Swiss chard shoots, Piparra slices and baby spinach.
  7. Dress with the vanilla-infused oil used to confit the tomatoes.