2 Adora tomatoes
8 Confit dried tomato petals
1 Crushed garlic (clove)
100 g Feta cheese
4 Basil (big leaves)
2 Mascarpone (dessertspoon)
2 Olive oil (dessertspoon)
150 ml Whipping cream 30% fat
4 Slices of white bread
4 TUC® crackers
- Prepare the tomatoes: hull them and make a cross on the underside. Cover them with boiling water for 8 seconds. Refresh in iced water immediately afterwards. Peel the tomatoes.
- Remove the seeds. Cut the flesh into small pieces. Put to one side in a bowl.
- Add the dried tomatoes, cut into small dice, the finely chopped basil and the crushed garlic. Put to one side.
- Whip the cream using an electric whisk.
- Put the feta in another bowl and crush it with a fork. Add the mascarpone and the olive oil and season generously with pepper.
- Add the whipped cream to the feta mixture.
- Toast the bread and cut it into small croutons.
- Assembly: place the croutons in the bottom of the glass, then add a layer of the tomato mixture and top that with a layer of the feta mousse (ideally piped in for a clean finish). Repeat the layers.
- For a real tiramisu look, sprinkle the top with ground paprika and top with a pretty basil leaf.
- Chill for at least an hour.
- Serve with slices of toast.
This recipe can be served in small glasses and served with an aperitif or served as a starter. For a starter, choose attractive glasses or sundae glasses for a “chic” look. Cracker snacks are to be served parsimoniously. They add extra salt and feta is a cheese that is naturally salty. Avoid adding salt to this recipe. Feta can be replaced by mozzarella, in which case don’t forget to season with salt!