Heirloom Tomato Platter

Submitted by Dan Churchill

"Courtesy of Dan Churchill"

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 6 heirloom tomatoes, chopped into different sizes
• 1⁄3 cup red wine vinegar
• 3 tablespoons olive oil
• salt & pepper
• 2 corn cobs, kernels removed
• 3 zucchini, sliced
• 1 cup of fresh mint
• 2 cups ricotta cheese
• 2⁄3 cup toasted pecans
• radish, sliced (to finish)

directions

1. Combine tomatoes, with 1 Tbsp olive oil, red wine vinegar and a pinch of salt and pepper, allow to pickle for 20 minutes.
2. Add 1 Tbsp of olive oil to a frypan on medium heat and caramelize the corn kernels for 2-3 minutes or until golden. Remove corn and in the same pan cook the slices of zucchini for a minute on each side or until golden.
3. In a blender, blitz the ricotta with half the mint for 30 seconds or until light and airy.
4. To serve spread some ricotta down on a board, layer with corn, tomatoes, and zucchini and finish with fresh mint, radish and toasted pecans. Drizzle with olive oil and season with salt and pepper before serving.