Tomato tartare with Mutti Finely Chopped Tomatoes, olives, capers and feta: a fresh, elegant no-cook appetizer bursting with Mediterranean flavors.
4 people
Did you know?
This tomato tartare recipe is created by Chef Carlo Casoni, Mutti Corporate Chef. Born in Reggio Emilia, Chef Casoni has shared his innovative cucina Italiana with people around the world, cooking on behalf of Mutti and previously as the Head Chef of the Ferrari F1 Team.
1
Pour Mutti Finely Chopped Tomatoes into a fine strainer and allow to drain for 6 hours or overnight to remove as much moisture as possible.
2
Chop capers, olives, basil and parsley and combine with the drained tomatoes. Stir in the olive oil and season to taste with salt and pepper.
3
Using a round form or cookie cutter about 3-inches wide, cut four disks out of the sliced cheese. Next, using the form, top the cheese with ½-cup of the tomato mixture, pressing down to compact it into shape. Carefully remove the form and top with feta cheese. Garnish, if desired, with a drizzle of olive oil, balsamic reduction and a sprinkle of capers. Serve with parmesan crisps or toasted bread slices.
4
Balsamic Reduction: Simmer ½ cup good quality balsamic vinegar over low heat in a small saucepan for about 15 minutes or until it has reduced to syrup consistency. After this has been done, enjoy your delicious tomato tartare.
This tomato tartare transforms simple Mediterranean ingredients into an elegant no-cook appetizer. Mutti Finely Chopped Tomatoes are combined with capers, olives, fresh basil and parsley, creating a vibrant mixture with plenty of texture and flavor. Layered over cheese and finished with crumbled feta, this Mediterranean appetizer is fresh, savory and beautifully suited to serving with Parmesan crisps or toasted bread.
For a well-shaped tomato tartare, draining the Mutti Finely Chopped Tomatoes thoroughly is essential. Leave them in a fine strainer for at least six hours, or overnight, to remove excess moisture and achieve a firmer texture. Press the tomato mixture gently into a round mold for a neat presentation, then finish with feta, capers and a drizzle of olive oil. For a sweet and tangy contrast, add a little balsamic reduction, simmered until thick and syrupy.
