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Enter to Win a Copy of 'Handmade Chic'!
One lucky reader will win a copy of this new book by Laura Bennett.

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Lauren Bowles' Balance With Sara Ivanhoe
As featured in the January/February 2012 issue of VIVmag, for 10 years Lauren Bowles, from HBO’s hot series True

Recipes

Golden Rice with Cauliflower, Nuts, Dried Fruit and Indian Spices
Take a trip to India with this fragrant rice dish, a perfect pairing of sweet and savory.

Events

VIVmag wins two int'l magazine awards

VIVmag, the all digital luxury magazine for women earns two international awards. The tradition of creating excellence in digital magazine publishing continues as VIVmag has won the Digital Magazine Awards 2010 - Silver Award for Lifestyle Magazine of the Year while also sharing in Photographer of the Year for their - March/ April VIV cover shot by Alexx Henry. DIGITAL MAGAZINE AWARDS - SILVER
Recipes

Heirloom Tomato Carpaccio With Goat Cheese and Arugula Salad

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Wow your friends with this simple yet satisfying recipe by Bertrand Bouquin, executive chef of Summit restaurant at The Broadmoor resort in Colorado Springs, CO. A traditional Italian appetizer typically made with raw beef, veal or tuna, Bouquin’s veggie carpaccio is made with hearty heirloom tomatoes, prized for their unique flavors and textures. This dish also provides a nice dose of antioxidant-rich and heart-healthy pistachio nuts and olive oil. Top off these ingredients with the tantalizingly tart flavor of goat cheese, and you have a delicious dish that packs a nutrient punch while pleasing a crowd.

Heirloom Tomato Carpaccio With Goat Cheese and Arugula Salad
Serves 4

4 large heirloom tomatoes, peeled
½ cup virgin olive oil, divided
1 tablespoon aged balsamic vinegar
Salt and pepper to taste
4 2-ounce wheels of fresh goat cheese
½ cup pistachios, shelled, toasted and chopped
2 bunches arugula
1 lemon, halved and juiced

Directions: Use a very sharp knife or mandoline to slice tomatoes very thin and arrange on 4 plates in a fanlike fashion. Drizzle tomatoes with 1 tablespoon of olive oil and the balsamic vinegar, and season with salt and pepper. Roll each wheel of goat cheese thoroughly in crushed pistachio, pressing gently so nuts adhere to cheese surface. Place one pistachio/goat cheese wheel in the center of each fanned tomato. In a large bowl, dress the arugula with remaining olive oil, the lemon juice and salt and pepper, and toss well to combine. Arrange salad atop each cheese wheel and serve immediately.

Nutrition Score (per serving)

456 calories (81% from fat)

Fat

41 g (8.8 g saturated)

Carbs

16 g (9%)

Protein

12 g (10%)

Calcium

168 mg

Iron

2.7 mg

Sodium

131 mg

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One Reader Comment:

[...] set, you can grill the veal and let it roast and make the green beans and the pesto. Assemble the carpaccio and you are good to [...]

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