Recipes

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