TOMATOES WITH WASABI MASCARPONE & PINE NUTS

This is a simple yet beautiful entree or side dish. We had friends for dinner and made a series of entree dishes - Prosciutto wraps and Summer Pea soup were the other two. It can be prepared in advance and just put together before serving. Ideal for when you do not want to spend a long time in the kitchen to be able to enjoy the company of your guests.

INGREDIENTS

125g mascarpone
1/2 Tbsp wasabi paste
10g chives, finely chopped
10g Italian parsley or tarragon, finely chopped
1 spring onion, finely sliced
2 French shallots, thinly sliced widthways
2 Tbsp champagne or sherry vinegar
1 Tbsp olive oil
500g mixed tomatoes, cut into a mixture of slices and wedges
10g pine nuts, toasted
mixed basil leaves, to garnish
coarse sea salt & black pepper

METHOD:
Place the mascarpone, wasabi, chives, parsley and spring onion in a bowl with 1/4 of a teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to use.

Place the shallots in a separate small bowl with the vinegar, oil and 1/2 teaspoon of salt. Mix well and keep in the fridge until ready to use.

Cut the tomatoes into different slices.

To serve, spread out the mascarpone on a serving dish to form a thin layer.

Place the tomatoes on top, followed by the pickled shallots. Sprinkle with the pine nuts, then scatter over the basil leaves, tearing the larger ones as you go.
Season with a bit of salt and a good grind of black pepper and serve.

Serves 4

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