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Fresh Heirloom Tomato And Lemon Mascarpone Cheese Strata With Herb Oil

Fresh Heirloom Tomato And Lemon Mascarpone Cheese Strata With Herb Oil

This salad simple to make but it looks very impressive, colorful, and flavourful. 


15m 4-6 servings 200cals 

8 ounces Mascarpone cheese, room temperature 1 lemon zest Pinch salt and freshly ground black pepper 2 fresh Heirloom tomatoes, sliced 1/2 to 3/4-inch thick 1 cup chopped toasted pecan, for garnish
Herb Oil: 3/4 cup fresh mint 3/4 cup fresh basil 1 cup olive oil


For the Filling: Combine the Mascarpone cheese and lemon zest in a medium bowl. Using an electric mixer, whip together the cheese and the lemon zest. Season with salt and pepper. Set aside.


For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running, add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.


To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the Mascarpone cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with pecan. Serve. 



Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.

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