Summer is finally here and tomatoes are at their ripest. Serve this terrine accompanied by a simple fresh Arugula Salad and Burrata Cheese. With its firm exterior and soft, creamy interior, Burrata, which literally means “buttered” in Italian, goes hand in hand with the Tomato Terrine. But feel free to substitute it with fresh Mozzarella instead. Once sliced, you can see the thoughtfully layered cherry tomatoes, full of fresh seasonal flavor. Finish each serving with a light drizzle of spicy extra-virgin olive oil and thick, aged balsamic vinegar— the golden condiment of this dish! Sprinkle everything with fleur de sel and freshly ground black pepper. The Tomato Terrine is a gauche alternative to the classic Insalata Caprese.
Try it with Vermentino, a wine from the island of Sardinia, which has a wonderful zesty acidity and a delicate aroma. Its straw yellow color with green highlights foretells the bouquet of flavors. Delicate and pleasantly refreshing on the palate, it goes well with light seafood and vegetable terrines.
I found this wonderful recipe in the online publication of Feast online magazine a couple of years ago. I slightly altered the amount of heirloom tomatoes used, as well as reduced the amount of salt and pepper, added the cheese and a simple salad. Enjoy!
Separate the cherry tomatoes by color and slice in half. Set aside until ready to use.
Halve the large heirloom tomatoes and squeeze the pulp, seeds and flesh into a food processor or blender. Add basil, salt and pepper and purée until smooth. Strain through a fine-mesh strainer into a large measuring cup (you will have approximately two cups of tomato juice). Add enough cold water to equal three cups of liquid.
Place ¼ cup cold water in a small bowl and sprinkle gelatin on top. Let it sit for five minutes.
Place liquid in a sauce pot and bring to a simmer.
Add the gelatin mixture to the simmering tomato water.
Stir well to dissolve gelatin completely.
Lightly oil a terrine mold and line with plastic wrap, allowing excess wrap to hang over the sides of the mold. Add enough tomato water to fill ¼-inch of the mold. Refrigerate for 10 minutes to allow it to slightly set.
Add one color of the cherry tomatoes in even layer.
Add additional tomato water to just cover the tomatoes.
Continue layering the tomatoes by color, adding tomato water between each round. Work quickly to ensure the gelatin does not set.
Once the terrine mold is filled with tomatoes, pour a final layer of tomato water over the top, gently tapping the mold to release any air pockets. Add additional tomato water if needed to completely cover the tomatoes.
Cover the terrine with the plastic wrap and gently push down on the surface with the form-fitting vessel or a lid.
Place weights on the surface of the terrine and refrigerate for at least eight hours.
Make the Arugula Salad
Place the arugula in a large bowl, dress with extra-virgin olive oil and drizzle it with aged balsamic vinegar to taste.
Basil micro-greens are a smart replacement for a whole basil leaves, they require no picking or chopping. The tiny bright plants release a unique fragrance and add lots of flavor. Sprinkle these little plants over the arugula salad.
Finish the salad with fleur de sel and freshly ground black pepper. Toss with your hands to combine.
Once the terrine is set, run a thin knife around the outside of the terrine, gently pulling on the plastic wrap to help remove it from the mold.
Invert the terrine onto a cutting board.
Working quickly, cut the terrine into one inch slices with a sharp knife.
Top each slice of the terrine with fresh Arugula Salad and a slice of Burrata cheese.
For a finishing touch, lightly drizzle with some extra-virgin olive oil and aged balsamic vinegar. Sprinkle some fleur de sel and freshly ground black pepper to taste.
Summer Tomato Terrine with Spicy Arugula Salad & Burrata Cheese
recipe detailsServes 8
IngredientsFor the Tomato Terrine
- 3 lb. multicolor heirloom cherry tomatoes
- 3 large heirloom tomatoes
- ¼ cup basil leaves
- 1 Tbsp kosher salt (to taste, it has to be salty)
- ½ Tbsp freshly ground black pepper
- 1 oz. powdered gelatin
- 2 cups baby arugula leaves
- Baby basil microgreens
- Balsamic vinegar
- Burrata cheese, cut in 1 inch slices (or fresh Mozzarella)
- Extra-virgin olive oil
- Fleur de Sel
- Freshly ground black pepper