A group of 10 lovely ladies enjoyed the wonderful flavours of Italy at Carrickfergus Cookery School, Carrick YMCA last week.
Arlene did the cooking and the ladies sat back, relaxed and savoured the flavours of each dish.
They enjoyed Italian flat breads, roasted squash and red onion risotto, panna cotta with honeyed figs as well as this delicious slow roasted tomato Caprese salad!
Bookings for similar small group demonstrations are available on request, by contacting Arlene E: firstname.lastname@example.org F: carrickferguscookeryschool or call on 07854114727.
Roasted tomato Caprese salad
8 tomatoes, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons chopped/grated garlic
2 teaspoons sugar
Sea salt to taste
Ground black pepper to taste
3 balls fresh mozzarella cheese, sliced 1/4-inch thick
8 leaves fresh basil, cut in very thin strips
1 tablespoon extra-virgin olive oil, or to taste
1 1/2 teaspoons balsamic vinegar, or to taste
1. Preheat oven to 275 degrees F (135 degrees C).
2. Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
3. Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
4. Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern;
sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.
COOK’S TIP: Delicious served on warm flat bread.