Salted recipe - Roasted and tomato peaches salad
A beautiful tomato salad, twisted with the sugar of delicious roasted peaches, and a condiment providing umami notes that make salivate.
If the opportunity arises, do not hesitate to test different tomatoes which each have their particularities: juicy, acid, sweet, etc.
- Chef Julian
| Portions | Preparation time |
| 4 | 20min. |
Ingredients
| 8 | Colored tomatoes |
| 1 | Onion new, minced |
| 5 | Fisheries |
| 200g | Cream cheese |
| 50g | Liquid |
| 1 | Branch of savory |
| 1 | Thyme branch |
Instructions
Stage 1/5
Place the tomato districts in a bowl with theOnion NEW, 4 tablespoons of olive oil, 3 tablespoons of balsamic vinegar.
Season, mix everything and keep cool.
Stage 2/5
Cut 4 peaches into quarters, and keep 5th for decoration.
In a large skillet over medium heat, brown the quarters with 2 tablespoons of olive oil.
Add a little thyme, salt and pepper.
Remove and let cool.
Step 3/5
In a dish, make a rosette with tomatoes and peaches, keeping 3 quarters of each (inspire the photo).
Step 4/5
In the same bowl used for tomatoes, mix the cheese cream and liquid cream.
Crush the rest of the districts of tomatoes and roasted peaches.
Add them to the mixture, stir.
Step 5/5
Place a large spoon of this condiment in the center of your rosette.
Decorate with fine slices of raw fishing kept aside, and aromatic herbs.
And here you are, you will tell us (very good) news!
Enjoy!
