Oxheart tomato salad with goat's cheese and apricot ice cream
Juicy slices of oxheart tomatoes seasoned with olive oil, salt, pepper, garlic, and fresh basil, served alongside a savory ice cream (fresh goat's cheese & honey-and-thyme roasted apricots), topped with roasted pine nuts.
Roasting the apricots: Preheat oven to 200 °C (400 °F). Place apricot halves on a baking sheet, drizzle with honey, scatter fresh thyme sprigs over top, and roast for 15-20 minutes until tender and caramelized. Let cool.
4 steps
The rest of the method — and the timings, the photographs and cook mode — are part of the Mona Spice Club.
