• Susan McCandless, RDN

Enjoy late summer tomatoes and watermelon!

This super healthy appetizer (or simple alternative to a salad) provides a surprising pop of flavor. Try it and discover a new flavor combo that is sure to delight the taste buds!



Watermelon and Confit of Tomato Stack


Ingredients


1 small watermelon , preferably seedless

6 tablespoons slow roasted tomatoes or good-quality tomato paste

6 tablespoons chopped pistachios, toasted

¼ cup Saba or Balsamic vinegar

opal (or other) basil leaves and, or flowers, julienned


Method


Slice watermelon into 1 ½" thick pieces. Using a biscuit cutter (or even a small drinking glass) make 6 solid discs of melon. Place on serving plate.


Top melon with with slow roasted tomatoes or a thin layer of tomato paste. Use a table knife or small offset spatula to smooth top.


Top with chopped pistachios and a small drizzle of Balsamic vinegar. Garnish with julienned basil leaves and flowers.


Serves 6


7 views
  • Facebook

321 North 3rd Street, Suite 202

McCall, ID 83638

susan@mintnutrition.org

Susan McCandless, RDN (IFNCP, CLT)
Dietitian + Nutritionist
mint-SMALL_logo_white_transparent.png

© 2020 Susan McCandlessLLC