Stuffed Heirloom Tomatoes with Fresh Goat Cheese & Aioli
Christian Eckmann - Ambria
Chef demonstration
Soups & Sides
Summer
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
Fry bread crumbs:
- 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.
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.