Chef note
Keep the flavours precise, the plate composed, and the final presentation grounded in Chef Stone's disciplined Pan-African style.
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Fresh small plate
African Basil & Heirloom Tomato Caprese
Salads & Light PlatesFresh small plateServes 4 as a starter12 ingredients7 steps
Ingredients
3 ripe vine tomatoes
3 large roma tomatoes
2 mozzarella balls
1 bunch fresh basil leaves
Salt and black pepper to taste
Chef Stone's Secret Spice™️
**For the Pesto:**
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 cloves garlic, minced
Method
1
Slice the tomatoes and mozzarella into 1/4-inch thick rounds.
2
Arrange the tomato and mozzarella slices on a platter, alternating them and tucking a fresh basil leaf between each slice.
3
To make the pesto, combine the basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until coarsely chopped.
4
With the processor running, slowly pour in the olive oil and process until smooth.
5
Season the pesto with salt, black pepper, and a pinch of Chef Stone's Secret Spice™️ to taste.
6
Drizzle the pesto generously over the arranged salad.
7
Serve immediately to enjoy the fresh flavors.
Plating direction
Lay the tomatoes and cheese in a clean rhythm across a white platter and finish with a restrained gloss of dressing rather than a heavy pour.
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