Butter Braised Cherry Tomatoes with Charred Scallion Puree, Bocconcini, Herb Croutons

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Butter Braised Cherry Tomatoes with Charred Scallion Puree, Bocconcini, Herb Croutons



Yield: 4 People

Ingredients:

1 Pint Heirloom Cherry Tomatoes
2 Full Size Heirloom Tomatoes - Remove the Top and cut into 1/6 Wedges
3 tbls of Butter - Unsalted

Scallion Puree:

1 Bunch of Scallions - Oiled/Salted - Remove 1/4” off Bottom - Grill until marks are visible
4 Cloves of Roasted Garlic
1/2 cup Raw Spinach
2 tbls of Honey
Juice of 1 Lemon
1/4 cup Olive oil
salt

Herb Croutons:

200g Foccacia - Small Dice
1/4 cup Olive Oil
2 Sprigs of Rosemary and Thyme - Finely Chopped

250g Mini Bocconcini

Method:

Preheat oven to 375f and grill to medium heat.

Toss the cubed foccacia with the olive oil and herbs. Season with salt and place on a sheet tray lined with parchment paper. Place in oven and bake for 10-15 minutes, the croutons should start to look golden brown. Remove and sit out at room temperature. Plate when ready.

Grilled Scallion Puree:

In a blender add the grilled scallions and all other ingredients for the puree except the oil. Blend the mixture until smooth - then slowly start adding the oil. When everything has been added, taste and season with salt. Plate.

Tomatoes:

Place a small pan over medium heat. Add the butter and allow to melt. Add the cherry tomatoes whole and sear in butter for 3-4 minutes. Remove from heat and let cool to room temperature. Season with salt and plate.