For Prosciutto: Slice and lay prosciutto out on a sheet pan with parchment paper. Put prosciutto in oven at about 300 Fahrenheit until it starts to crisp up. Let cool and set aside . For Gazpacho: Ingredients - 6-8 Large Tomatoes - 1/2 Large Red Onion - 1/2 Small Cucumber - 1 Red Bell Pepper - Ginger - Garlic - Tobasco - Balsamic Vinegar - Salt/Pepper - 100 ml Olive Oil Instructions: Core and dice the tomatoes. Dice the red onion, cucumber, and bell pepper and set aside. Add about a Tbsp of grated ginger and garlic to the mixture. Add everything to the blender and puree until smooth, slowly add olive oil while in the blender. Season with vinegar, tabasco salt and pepper. Chill Gazpacho and garnish with prosciutto, chopped basil and extra virgin olive oil.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Pickled Carrots Directions: Thinly slice baby carrots and place into container. Put pickling liquid ingredients in a pot and bring the liquid to a boil. Pour liquid over carrots and then let them cool in the liquid.
Romaine Directions: Cut romaine into quarters, keeping the root attached so it stays in four pieces. Lightly dress the romaine with olive oil and season with salt and pepper. Grill romaine quickly on the barbecue. Drizzle romaine with balsamic vinegar or whichever salad dressing you prefer. Plating Directions: Place Romaine and pickled carrots on plate, slice cherry tomatoes, cucumbers. Cut soft boiled egg and season with salt and pepper. Crumble feta over top and drizzle with olive oil. Enjoy! Steve + Melissa Gather Catering @gatherniagara