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