Avocado and Mozzarella Cheese Stuffed Tomatoes
Tomato and Bread Salad
Basque Lamb Chops with Tomatoes and Olives


Tomato and Bread Salad


Avocado and Mozzarella Cheese Stuffed Tomatoes

Makes 8 servings


Tomatoes:

2 avocados, cut in 1/2 cubes
6 ounces mozzarella, cut in 1/2 cubes
4 large tomatoes, vine ripened

Dressing:

5 large cloves garlic; chopped
1 tablespoon basil; fresh chopped
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 tablespoons extra virgin olive oil
2 tablespoons white wine
1 red leaf lettuce for garnish
1 garlic chives for garnish


Cut tomatoes in half and scoop out insides. Set each half on top of
lettuce garnished plate.
In a blender, add garlic, basil, balsamic vinegar, mustard, oil and
white wine. Blend and adjust according to taste.
Toss with avocado and mozzarella cubes until completely coated. Stuff
tomatoes with mixture and garnish with garlic chives or other long thin
garnish stuck into tomatoes. Looks terrific and tastes unbelievable!




Tomato and Bread Salad

Makes 6 servings


1/2 small baguette (about 12 inches long)
1 large garlic clove, mashed
olive oil for brushing
6 medium to large tomatoes, cut into large chunks
1/2 medium onion chopped
3 tablespoons coarsely chopped fresh basil
4 tablespoons balsamic vinegar
1/2 cup olive oil

Preheat oven to 300ºF.
Split the baguette lengthwise. Rub the cut side of one half very well
with the mashed garlic. Brush liberally with olive oil. Cut the
garlicked baguette half in half again lengthwise, and then cut these
strips into 3/4 inch pieces. Place the croutons on a baking sheet, crust
side down. Bake 30 minutes, until dark golden.
If croutons are made in advance, put the tomatoes in a large mixing bowl
a bit before you intend to mix the salad, then drain off and discard any
juice that may accumulate.
To serve, add the croutons, onion, and basil to the California tomatoes.
Whisk the vinegar and oil for the vinaigrette. Pour over all and toss.



Basque Lamb Chops with Tomatoes and Olives

Makes 3 servings

6 lamb chops
flour for dredging
2 tablespoons extra virgin olive oil
1/3 cup dry white wine
1 pound vine-ripened tomatoes, peeled, seeded, and chopped
1/2 cup Spanish olives, seeded and sliced
salt and freshly ground black pepper to taste

Season chops with salt and pepper; dredge with flour. Heat oil in heavy
skillet. Add chops and cook 4 to 6 minutes on each side. Transfer to
heated platter.
Pour wine into skillet and scrape up brown bits. Stir in tomatoes and
olives. Cook over medium heat for 4 to 5 minutes. Season with salt and
pepper. Spoon over chops.

Personal Chef Brian Koning www.personalchefmarketing.com
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