Heirloom Tomato Platter

"Courtesy of Dan Churchill"
 
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photo by Food.com photo by Food.com
photo by Food.com
photo by Food.com photo by Food.com
Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Combine tomatoes, with 1 Tbsp olive oil, red wine vinegar and a pinch of salt and pepper, allow to pickle for 20 minutes.
  • 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.
  • In a blender, blitz the ricotta with half the mint for 30 seconds or until light and airy.
  • 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.

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RECIPE SUBMITTED BY

Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.
 
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