Sunblush tomato napoleon with basil goat cheese mousse

A few weeks ago, gorgeous heirloom and cherry tomatoes began showing up at my local grocery store. Summer ripened tomatoes at their peak are incredibly delicious – so far superior to their flavorless, mealy winter counterparts that they really shouldn’t even be called by the same name. Tomatoes like this need very little – a light dressing of extra virgin olive oil, a bit of garlic, fresh basil, sea salt and pepper. I love topping crostini, pasta and scrambled eggs with this delightful little summer salad, but on this particular occasion I created a savory napoleon, sandwiching the fresh tomatoes between puff pastry, goat cheese and basil mousse and tomato jam. A cheeky, savory take on a classic napoleon – perfect for a summertime brunch.
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