Bertolli

Charleston Appetizers Recipe List

Atlanticville Restaurant

2063 Middle Street, Sullivan’s Island, SC 29482
843-883-9452

Yellow Tomato Carpaccio

Serves 4

INGREDIENTS

Ingredients for Yellow Tomato “Carpaccio”
4 Vine Ripe Yellow Tomatoes
8 oz Black Eye Pea Relish (see recipe)
2-3 oz Goat Cheese Ganache (see recipe)
4 oz Baby Arugula
Salt & Pepper
Extra Virgin Olive Oil
Ingredients for Black Eye Pea Relish
1 lb fresh Black Eye Peas, boiled in salted water
1/3 cup roasted Red Peppers, finely diced
1/3 cup Red Onion, finely diced
2 tbsp Parsley, finely chopped
2 pinches Salt, to taste
1 tsp fresh Ground Black Pepper
2 tbsp Sherry Wine Vinegar
2 tbsp to 1/8 cup Apple Cider Vinegar
2 tsp Granulated Sugar
1/8 cup Extra Virgin Olive Oil
Ingredients for Lemon Scented Goat
Cheese Ganache
4 oz Goat Cheese, (Laurel Chenel Chevre brand)
1/2 cup Heavy Cream
1/2 peel Lemon Zest, (on a microplane zester)
1 pinch Salt

Method for Black Eye Pea Relish

• While the peas are in water; in a large mixing bowl, combine last 6 ingredients (oil, sugar, vinegars, salt and pepper) and whisk to dissolve sugar. Dice onions and peppers and mix with parsley. Add to vinaigrette.
• After beans have come to a boil, cook 3-4 minutes.
• Drain and immediately add to the vinaigrette mixture and mix thoroughly.
• Refrigerate.

Method for Lemon Scented Goat Cheese Ganache

• Using a whisk attachment on a mixer, whip the goat cheese until smooth (approximately 1 minute).
• On medium speed, slowly add the heavy cream, zest and salt.

To Plate

• Place the goat cheese ganache on a plate. Fan out thinly sliced tomatoes ("carpaccio") and sprinkle with salt and pepper.
• Add a spoonful of black eye pea relish and baby arugula bundled together.
• Drizzle with your favorite Extra Virgin Olive Oil.

Our Social Media Pages

Facebook Twitter Pinterest LinkedIn

Our App Stores

Apple Store Google Play