May 1, 2004
RH Staff
Yield: 12 servings.
24 Tyson ® Homestyle Bacon Strips or Tyson® Fully Cooked Bacon Rounds
12 tomatoes, vine-ripened, 5x6, stem on
to taste, salt
to taste, pepper
21/4 cups goat cheese, crumbled
36 basil leaves, deveined, halved
BALSAMIC VINEGAR REDUCTION:
1 cup balsamic vinegar
1/2 cup brown sugar
* * *
1 Tbsp. white peppercorns, ground
1 Tbsp. salt, coarse
4 Tbsp. extra-virgin olive oil
4 Tbsp. balsamic vinegar reduction
Cook bacon according to package directions; cool. Slice into three sections and reserve for assembly.
Place tomatoes on clean cutting surface. Using serrated knife, slice off bottom 1/8" of tomato. Form base of each tomato "tower" to prevent presentation from toppling. Next, make 3 horizontal slices through tomato in approximately 1/2" increments to create four slices with which to build layered "tower." Season each slice with a pinch of salt and pepper. Reserve remaining salt and pepper for plating.
Beginning with bottom-most tomato slice, top each with 1 Tbsp. cheese, 3 basil leaf halves and 2 bacon strip sections. Reserve for plating.
For Balsamic Vinegar Reduction: In small saucepan, combine vinegar and brown sugar. Bring to boil over medium heat. Whisk to blend. Strain before cooling. Recipe makes more than is required for 12 servings, but is difficult to make in smaller amount. Reserve extra for additional servings.
To assemble single serving: Place bottom-most slice of tomato in center of plate. Continue to reconstruct tomato using topped tomato slices. Finish tomato by placing top-most slice (containing the stem) on top of last topped tomato slice. Using squeeze bottle, paint plate with 1 tsp. olive oil and 1 tsp. vinegar reduction. Spritz plate with coarse salt and freshly cracked pepper.
Photo Credit: Tyson Foodservice
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