Heirloom Tomato , Tomato Bruschetta, Shrimp Fregola - Toledo News Now, Breaking News, Weather, Sports, Toledo

Heirloom Tomato , Tomato Bruschetta, Shrimp Fregola

Please scroll down for the recipe.

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

 

2-4 oz

Tomatoes, marinated

8 halves Mozzarella di Bufala, 2 3/4 oz
1/2 oz Arugula
1 pinch Sea Salt
1/2 Tbsp

Lemon Vinaigrette

2 turns Black Pepper, freshly ground
1 Tbsp Marinade from tomatoes

   

 

 

 

 

 

Instructions:

In a mixing bowl, combine tomatoes, mozzarella, arugula, vinaigrette, sea salt and black pepper.

Toss to combine.

Pile salad high on a square plate.

Garnish with sea salt and black pepper.

Drizzle plate with marinade.

 

Tomato Bruschetta

8 halves Bruschetta Bread, prebaked

4 oz Tomatoes, heirloom, finely diced, 1/4 inch

2 oz Roma Tomatoes, diced

1 Tbsp Basil, chopped

1 oz ladle Extra Virgin Olive Oil

1/4 tsp Sea Salt

2 turns Black Pepper, freshly ground

3 balls Mozzarella di Bufala, cut into 1/8ths

1 drizzle Extra Virgin Olive Oil

2 turns Black Pepper, freshly ground

 

Instructions:

Place bruschetta bread cheese side up on a sizzle pan and place in oven.

In a mixing bowl, combine tomatoes, basil, olive oil,

sea salt and black pepper.

Toss to combine.

Add mozzarella and toss gently.

Place bruschetta bread on a painted plate.

Top with tomatoes.

Garnish with olive oil and black pepper.

 

Shrimp Fregola

5 ea Shrimp, 13/15, skewered, marinated

6 oz  Fregola Salad

1 oz Arugula

1 tsp Fregola Vinaigrette

1 drizzle Broken Tomato Vinaigrette

 

Instructions:

Place shrimp on grill to cook.

In a mixing bowl combine fregola salad, arugula and fregola vinaigrette.

Stir to combine.

Place salad in the center of a rectangular plate.

Place shrimp on top of salad and remove skewers.

Drizzle around fregola with broken tomato vinaigrette.