Foul! Balsamic vinegar. Repeat plating, first down
PM_ME__RECIPES
Pretty!
cooldudeman007
Hmmm I get it but also you’re not getting the full flavour of the basil when it’s just like that and not torn or bruised + the tomato’s are chunky
SkepticITS
This is an incredibly attractive plate of food, but the construction of the dish itself leaves me cold. It’s basically just dressed tomatoes and basil on bread. Something soft, potentially providing oleogustus to offset the bread. Pesto would provide that, but in this situation I think it would overpower the tomatoes, which you want to be the star, so I would probably go with a tomato emulsion of some sort, tomato mayo essentially.
Beyond that, nothing bad to say. Very simple but elegantly plated. Nice work.
obuibod
Very pretty colors, but I agree that it looks difficult to eat.
Also, are you grilling or toasting the bread in any way? Traditionally, the slice is grilled with or without a brustolina, rubbed with a whole clove of garlic, and drizzled with olive oil.
It looks like it might need some fat to carry the flavors. Maybe a base of stracciatella or tonnato?
You could maximize the flavor and eatability of your tomatoes by dicing and seasoning separately before using them as a topping.
I agree with one of the other commenters that torn basil would be more fragrant. For herbs, torn mint is also a nice enhancement.
While I’m not saying you can’t use it–like you said, it’s your dish, after all–balsamic drizzle is like sundried tomatoes in that they both may bring to mind antiquated culinary idioms. Depending on the rest of your menu, it could be seen as quaint.
6 Comments
Very pretty! We love tomatoes!
Foul! Balsamic vinegar. Repeat plating, first down
Pretty!
Hmmm I get it but also you’re not getting the full flavour of the basil when it’s just like that and not torn or bruised + the tomato’s are chunky
This is an incredibly attractive plate of food, but the construction of the dish itself leaves me cold. It’s basically just dressed tomatoes and basil on bread. Something soft, potentially providing oleogustus to offset the bread. Pesto would provide that, but in this situation I think it would overpower the tomatoes, which you want to be the star, so I would probably go with a tomato emulsion of some sort, tomato mayo essentially.
Beyond that, nothing bad to say. Very simple but elegantly plated. Nice work.
Very pretty colors, but I agree that it looks difficult to eat.
Also, are you grilling or toasting the bread in any way? Traditionally, the slice is grilled with or without a brustolina, rubbed with a whole clove of garlic, and drizzled with olive oil.
It looks like it might need some fat to carry the flavors. Maybe a base of stracciatella or tonnato?
You could maximize the flavor and eatability of your tomatoes by dicing and seasoning separately before using them as a topping.
I agree with one of the other commenters that torn basil would be more fragrant. For herbs, torn mint is also a nice enhancement.
While I’m not saying you can’t use it–like you said, it’s your dish, after all–balsamic drizzle is like sundried tomatoes in that they both may bring to mind antiquated culinary idioms. Depending on the rest of your menu, it could be seen as quaint.