Tomato Gazpacho, Crispy Prosciutto, Basil, Olive Oil
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
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
Grilled Romaine, Soft Boiled Hens Egg, Feta, Pickled Carrot, Cucumber, Cherry Tomato
Ingredients
- 1 Head of Large Romaine
- Soft Boiled Eggs
- Feta
- 5 Baby Carrots
- 1/2 Cucumber
- Cherry Tomato
- Olive Oil
- Balsamic Vinegar
Pickling Liquid -
- 4 Tbsp Sugar
- 2 Tbsp Salt
- 2 Tbsp Pickling Spice
- 6 Tbsp Vinegar
- 2 Cups Water
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