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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

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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