Dilmah Real High Tea
09/10/14

VINE-RIPENED CHERRY TOMATO, PERSIAN FETTA & BALSAMIC GLAZE

Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges (National Winner – RHT Australia 2014)

2 Vine-ripened cherry tomatoes
Persian Fetta
250ml Balsamic vinegar
Foccacia bread

Crouton
Finely slice foccacia bread and place in a muffin mould. Bake at 180 degrees for 10 minutes. 

Vine-ripened Tomato
Score the bottom of the tomatoes with a cross and deep fry for 2 minutes.

Balsamic Glaze
Heat vinegar in a saucepan over a medium temperature. Bring it up to the boil, then reduce heat to low. Simmer for approx 20 mins until glaze is reduced by half. Let cool and refrigerate.

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