Stuffed Heirloom Tomatoes with Fresh Goat Cheese & Aioli

Christian Eckmann - Ambria

Seasonal
Soups & Sides
Summer

Stuffed Heirloom Tomatoes
with Fresh Goat Cheese, Fresh Herbs & Aioli
Serves 4

Stuffed Tomatoes
2 medium sized ripe heirloom tomatoes, peeled, halved lengthwise, seeds and membranes removed
4 oz fresh creamy goat cheese
¼ loaf French bread, crusts removed, cubed into 1 cm pieces
2 cloves garlic
8 leaves basil
8 leaves Anise Hyssop
¼ bunch chives
4 sprigs parsley
6 oz olive oil
2 oz extra virgin olive oil
1 tsp sherry vinegar
Salt and pepper to taste

Aioli
½ clove garlic
1 egg yolk, medium size egg, very fresh, organic
6 oz olive oil
1 oz whole milk
Juice of ½ lemon
1 tsp sherry vinegar

Procedure:

Begin by heating the olive oil over medium high heat.

Add in the two garlic cloves and fry to a light golden brown, then remove.

Toss in the cubes of French bread and lightly fry until golden brown.

Remove carefully and place on a paper towel to drain.

Season with salt and black pepper.

To make the fresh herb oil

Combine the herbs with a pinch of salt in a mortar.

Begin to work the mixture while adding in a little extra virgin olive oil to form a paste.

Keep working the mixture and adding in a stream of oil until it is at a sauce-like consistency.

Season with salt and pepper and add a few drops of sherry vinegar.

Place the fresh goat cheese into a bowl and add in two spoonfuls of the herb oil and a small handful of the fried pieces of bread. Mix with a fork smashing everything together. Season with salt and a few twists of black pepper. Taste.

To prepare the aioli

Gently combine the clove of garlic with the egg yolk.

Start to add in the olive oil drop by drop until the emulsion becomes thick.

Add the milk and combine.

Add in a few drops of lemon juice to thin the aioli out.

Continue adding any remaining olive oil. Finish with a few drops of olive oil and then season with salt and pepper.

To stuff the tomatoes

Season tomatoes with salt.

Spoon some of the goat cheese and bread mixture into the halved tomato.

Smooth out the bottom and place on a plate.

To garnish the plate

Spoon some of the aioli around the tomato.

Spoon some of the herb oil on top and around the plate.

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Stuffed Heirloom Tomatoes with Fresh Goat Cheese & Aioli

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