Millcroft Inn & Spa’s Heirloom Tomato and Nectarine Carpaccio

This recipe epitomizes late summer with gorgeous tomatoes, luscious nectarines and fragrant dill.  Simple and elegant –  with this dish the ingredients are the star with some tasty accents like crunchy pistachios. You can divide this recipe up among four salad plates or arrange all of the ingredients on a platter for serving a crowd.  It’s a stunning presentation for a summer party. Recipe is courtesy of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa.

Heirloom Tomato and Nectarine Carpaccio 

Compliments of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa.

Serves 4 people

Ingredients:

4 Nectarines
2 Heirloom tomatoes
60 g Pistachios
30 g Shallots 
10 g Chives
10 g Dill 
20 g Minus 8 vinegar
20 g Extra virgin olive oil 
20 g Scallions 
7 g Salt
3 g Black pepper

Method:

1. Wash and slice the nectarines and heirloom tomatoes as thin as you can.
2. Peel and cut the shallot into small cubes. Finely chop the chives, dill and scallion.
3. In a mixing bowl, mix together vinegar, extra virgin olive oil, salt and pepper.
4. Plate the dish according to the picture example above.