tomato pomegranate salad

i put this salad together

for a fall brunch

using what i had on hand

starting with the beautiful yellow tomato

adding ingredients for contrast

in

flavor, color and texture

creates a delicious and beautiful salad

tomato pomegranate salad

heirloom (or other flavorful tomato)

fresh chevre or fresh ricotta

pomegranate seeds

toasted and coarsely chopped pistachio nuts

chopped chives

sea salt

freshly ground black pepper

olive oil

arrange the tomato wedges--cut into one bite pieces, on platter.  drop chevre or ricotta evenly over the tomatoes.  sprinkle pomegranate seeds, chives and pistachio nuts.  the idea is that each bite will have a bit of each element, but not an overwhelming amount of each.  so be mindful of the proportion.  add a bit of sea salt and black pepper to taste and lightly drizzle a "finishing" olive oil on top

serve room temperature. if you prepare in advance, allow to come to room temperature before serving

simple summer tartlettes

this is not a recipe

more

an idea

of 

what can be done

with

fresh

peak of the season

fruit

simple summer tartlettes

nectarines

apricots

marzipan

puff pastry

sugar

cinnamon

line tartlette pan with puff pastry, rolled to 1/8th inch thickness.  place in the refrigerator to get nice and cold.  meanwhile, thinly slice fruit, keeping skin on.  roll out marzipan to an 1/8th inch sheet and gently lay a round into the bottom of the pastry lined tin.  arrange fruit in a thin layer on top.  sprinkle a bit of sugar and cinnamon on top (like you would salt and pepper...do not be heavy handed).  bake at 400 until the pastry is browned and crisp (about 15-20 min).

serve with vanilla ice cream or a dollop of creme fraiche.