Saturday, July 28, 2012

Heirloom tomato & nectarine carpaccio

This recipe epitomizes late summer with gorgeous tomatoes, luscious nectarines and fragrant basil.  It’s super simple – just kind of let the ingredients be their amazing selves with some tasty accents like salty ricotta salata cheese and crunchy hazelnuts.

You can divide this recipe up among 4 salad plates or arrange all the ingredients on a big platter for serving a crowd.  It’s a stunning presentation for a summer party.

Serves 4-6

3 heirloom tomatoes – try mixing varieties & colors
1 ripe, but slightly firm nectarine
¼ c. skinless hazelnuts
1/2 c. ricotta salata, crumbled (if you can’t find ricotta salata in your area, substitute cotija or feta)
4 t. balsamic vinegar
fresh torn basil leaves
olive oil
sea salt & fresh ground pepper

Preheat oven to 400 degrees.  Place hazelnuts on a rimmed baking sheet and bake for 20 minutes until lightly toasted, shaking pan occasionally.  Remove, cool and roughly chop.

Slice tomatoes horizontally into thin slices – about 1/8 of an inch.  Quarter nectarine and slice each quarter into thin wedges.  Arrange tomatoes and nectarines on salad plates or a big platter, slightly overlapping at the edges.

Scatter toasted hazelnuts, ricotta salata and torn basil over tomatoes & nectarines.  Drizzle with balsamic vinegar, a bit of olive oil and finish with a couple pinches of sea salt & fresh ground pepper.


  1. Ummmm my mouth is watering and I don't eat tomatoes!

  2. Going to try this tonight, can't wait. Love your blog,xx