Tomato-apricot-carpaccio with stracciatella and pistachios

Tomato-apricot-carpaccio with stracciatella and pistachios

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Carolin Roitzheim

Carolin Roitzheim

Managing Editor at Kitchen Stories

"There is hardly anything better than tomatoes in peak season. Conveniently, tomato season coincides with stone fruit season, which is why ripe apricots pair so wonderfully here. Make sure both tomatoes and apricots are ripe and aromatic, but still firm enough so they can be sliced thinly and keep their shape. Also, feel free to try colorful tomato varieties: yellow, green, or dark tomatoes provide even more flavor and make the carpaccio visually stunning. You can also experiment and vary the stone fruits. Instead of apricots, peaches, nectarines, or even ripe plums work perfectly. And if you can't find stracciatella, you can simply use creamy burrata instead. It's best to assemble the carpaccio just before serving. It pairs well with toasted baguette, ciabatta, or sourdough bread as a light summer meal or as a sharing plate on a colorful summer buffet."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
500 g
mixed tomatoes
3
apricots
1
shallot
1
rote Chili
2 tbsp
geröstete Pistazien
½
lemon
4 tbsp
olive oil
150 g
stracciatella cheese
2 sprigs
frisches Basilikum
salt
pepper

Utensils

knife, cutting board, paper towels, platter, fine grater

Nutrition per serving

Cal590
Fat52 g
Protein10 g
Carb22 g
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  • Step 1/3

    Slice the tomatoes very thinly using a sharp knife. Arrange them on kitchen paper, sprinkle lightly with salt and leave to stand for a bit. Then, if necessary, gently dab away any juice that has seeped out. Meanwhile, stone the apricots and slice them thinly as well.
    • 500 g mixed tomatoes
    • 3 apricots
    • salt
    • knife
    • cutting board
    • paper towels

    Slice the tomatoes very thinly using a sharp knife. Arrange them on kitchen paper, sprinkle lightly with salt and leave to stand for a bit. Then, if necessary, gently dab away any juice that has seeped out. Meanwhile, stone the apricots and slice them thinly as well.

  • Step 2/3

    Finely slice shallot. Remove seeds from the chilli if desired and cut into thin rings. Roughly chop the pistachios. Arrange the tomato and apricot slices on a large serving platter or two plates, overlapping them slightly.
    • 1 shallot
    • 1 rote Chili
    • 2 tbsp geröstete Pistazien
    • platter

    Finely slice shallot. Remove seeds from the chilli if desired and cut into thin rings. Roughly chop the pistachios. Arrange the tomato and apricot slices on a large serving platter or two plates, overlapping them slightly.

  • Step 3/3

    Drizzle the tomato apricot carpaccio with olive oil and a generous amount of lemon juice. Top with dollops of stracciatella. Garnish with pistachios, shallots, chilli and basil. Sprinkle with lemon zest, salt and pepper, and serve immediately.
    • ½ lemon
    • 4 tbsp olive oil
    • 150 g stracciatella cheese
    • 2 sprigs frisches Basilikum
    • pepper
    • fine grater

    Drizzle the tomato apricot carpaccio with olive oil and a generous amount of lemon juice. Top with dollops of stracciatella. Garnish with pistachios, shallots, chilli and basil. Sprinkle with lemon zest, salt and pepper, and serve immediately.

  • Enjoy your meal!

    Tomato-apricot-carpaccio with stracciatella and pistachios

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