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| | Ingredients | | | 250g The Original™ grape tomatoes, plus extra to garnish
250g The Original™ golden grapes tomatoes, plus extra to garnish
2 cloves garlic, crushed
50ml extra virgin olive oil
25ml white balsamic vinegar
1/2 tsp salt
Black pepper, freshly cracked
Basil leaves
2 slices bread of your choice
Butter for spreading | | | |
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Grape tomato terrine
Instructions
Blanch 200g each of the grape whole tomatoes in salted boiling water till skins split, approx 2 minutes. Stand to cool.
Peel skins from tomatoes by hand. Cut in half, scoop out the seeds, and discard.
Marinate in oil and white balsamic and refrigerate 1 hour.
Pour mixture into individual ramekins and chill in fridge overnight.
To serve, turn ramekins upside down onto plate and terrine should readily slide out.
Garnish with remaining golden grape tomatoes.
Serve with buttered toast. Serves 4. |