Vegan Gluten-Free Dairy-Free Nut-Free
Tomato amuse-bouche filled with orange mustard and olives

Ingredients

servings
  • 1 lb organic grape (cherry) tomatoes
  • 1 lb oranges (with peel), sliced
  • 2 cups granulated sugar
  • Pinch sea salt
  • 1 cup Kalamata olives, pitted & chopped
  • 1 small red onion, julienned
  • 1 tbsp red wine vinegar
  • 1/2 tsp mustard extract
  • 1 tbsp basil oil
Vegan & allergen note: Naturally vegan and free from gluten, dairy, nuts, and eggs.

Preparation

Prepare the orange mustard: simmer sliced oranges with the sugar over low heat, stirring often, until thick and pulpy. Allow to rest and repeat a brief simmer if needed for full dissolution. Stir in vinegar and mustard extract, reduce lightly, then strain and chill overnight.

Blanch the red onion briefly, drain and marinate in a little vinegar and salt. Halve the tomatoes and remove seeds. Fill with orange mustard, garnish with onion and chopped olives, then finish with a drizzle of basil oil.

🍷 Wine Pairing

Montenidoli Vernaccia di San Gimignano Tradizionale 2021 — citrus, almond, and wild-herb notes echo the orange mustard and brighten the savory olives.

Montenidoli Vernaccia di San Gimignano Tradizionale 2021 Shop this Vernaccia at Wine.com Affiliate link (thanks for supporting Tuscany Cuisine)

Nutrition Facts (per serving, approx.)

Calories: 120 kcal • Protein: 1 g • Fat: 4 g • Carbohydrates: 20 g • Fiber: 2 g