Cherry Tomato Amuse Bouche

Ingredients

• 450 g organic grape (cherry) tomatoes
• 450 g oranges (with peel), sliced
• 400 g granulated sugar
• 1 g sea salt
• 150 g Kalamata olives, pitted & chopped
• 80 g red onion, julienned
• 15 g red wine vinegar
• 1 g mustard extract
• 15 g basil oil

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.

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Nutrition Facts (per serving, approx.)