STACKED TOMATOES WITH TARRAGON INFUSED OIL

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Stacked Tomatoes With Tarragon Infused Oil image

A beautiful beginning to any kick off a Dinner Party. Using gorgeous summer heirloom tomatoes. A mandolin is perfect to slice the vegetables in this but a good sharp knife will do the trick. Store bought Black Olive Tapenade is OK but is better home made so do take a look at recipes on zaar. Serve with a fresh loaf of crusty bread.

Provided by Rita1652

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 garlic cloves, minced
spring tarragon, minced
salt
pepper
2 tablespoons balsamic vinegar
1 teaspoon tapenade
1/4 red onion, sliced 1/8 inch thick paper thin
4 ounces zucchini, sliced 1/8 inch thick
2 large tomatoes, sliced 1/4 inch thick end removed
1 avocado, peeled, seeded and sliced 1/4 inch thick
1 ounce sharp white cheddar cheese or 1 ounce parmesan-romano cheese mix, shredded
4 sprigs fresh tarragon

Steps:

  • Heat oil and add garlic, tarragon bring to a sizzle and turn heat off. Let sit for 30 minutes.
  • Add pepper and vinegar.
  • In a container with a top, place the zucchini and onions pour the dressing over it. Marinade for 30 minutes.
  • Remove zucchini and onions placing on a plate.
  • To the marinade add the tapenade and give a shake.
  • On four serving plates start to layer.
  • By first placing the largest tomato, sprinkle of dressing, next layer avocado slices dividing all of the avocado on each of four plates.
  • Then place the next largest slice of tomato over the avocado drizzle with a touch of dressing.
  • Top each stack with the next largest tomato slice, then with zucchini slices to cover tomato.
  • Top with the next largest tomato and top with onion slices.
  • Finishing by topping the smallest of the tomato slices.
  • Garnish with cheese. The cheese can also go in between each layer if desired.
  • Drizzle the remaining dressing over the stacks.
  • Place one sprig of tarragon into each stack for a beautiful presentation.

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