Food : Main Courses
VINE-RIPENED CHERRY TOMATO, PERSIAN FETA & BALSAMIC GLAZE
- 2 Vine-ripened cherry tomatoes
- Persian feta
- 250ml balsamic vinegar
- Focaccia bread
- Pipe a small amount of marshmallow mix onto each piece of soaked sponge cake disc.
- Score the bottom of the tomatoes with a cross and deep fry for 2 minutes.
- Heat vinegar in a saucepan over a medium temperature. Bring it up to a boil and then reduce heat to low. Simmer for approx 20 minutes until glaze is reduced by half. Let cool and refrigerate.
Created by : Geoff Laws