Caprese
3 Ripe Westfalia Fruit Avocados, halved, thinly sliced and fanned
3 tbsp Westfalia Avocado Oil, Plain
3 tbsp Westfalia Avocado Oil, Lemon
3 large sprigs of fresh rosemary, leaves stripped from the stalks
100 g cherry tomatoes, quartered
1-2 medium, ripe tomatoes, cut in wedges and then halved
120 g bocconcini, halved or torn; or mozzarella, cubed; or ricotta cheese, crumbled
Fresh basil leaves
Salt and pepper to taste
Oven-dried Tomatoes
200 g baby rosa tomatoes, halved lengthwise
100 g cherry tomatoes, halved
Large pinch of coarse salt
Prep Time: 10 mins
Cook Time: 35 mins
Servings: 6
1. Preheat oven to 350° F. Line a baking tray with baking paper. To oven dry, place tomatoes on the baking tray in a single layer. Sprinkle coarse salt over.
2. Roast tomatoes for 15–20 minutes, or until cooked and almost dried, but still holding their shape.
3. Place oven-dried tomatoes with any pan juices, avocado oils, and rosemary in a bowl and mix through.
4. Add fresh tomatoes and cheese to the oven-dried tomatoes and toss through gently. Marinate tomato mixture for about 10–15 minutes.
5. Place avocados cut-side down on a large platter or individual plates and fan slightly. Top with tomato mixture and fresh basil.
6. Season with salt and a grind of black pepper and drizzle with the remaining tomato marinade. Serve as a starter, salad, side dish or part of a feast table.
To learn more about Westfalia Fruit, visit www.westfaliafruit.com
