LCBO Food & Drink Summer 2018

FLAVOURS  VEGGING OUT

Heirloom Tomato Sandwich

1½ cups (375 mL) finely grated Parmesan cheese Olive oil for frying 1½ lbs (680 g) heirloom tomatoes, preferably a variety of colours 8 slices grilled or toasted sourdough 1 For the spread, roast nuts in a 375°F (190°C) oven for 8minutes or until fragrant and toasted; cool completely. 2 In the bowl of a food processor, combine almonds, oil and salt; work mixture into a fine paste as you would a nut butter, scraping down as necessary. Add garlic and basil; pulse until smooth (if mixture seizes, thin with an addi- tional drizzle of olive oil). Set aside. 3 Arrange tofu slices in a single layer on a paper-towel-lined baking sheet to drain. Place eggs in a small bowl, season generously with salt and pepper; arrange Parmesan in a second bowl. 4 Heat enough olive oil to coat a large skillet overmediumheat.Workingwith 1 slice at a time,

If you’re sure you don’t like tofu, this sandwich serves up a revelation. Parmesan-crusted and fried in olive oil, the tofu adds custardy warmth and flavour to juicy seasonal tomatoes. The fla- vours here are inspired by one of my favourite pestos, Pesto alla Trapanese, a specialty of the town of Trapani on Sicily’s western coast. In it, juicy cherry tomatoes are combined with almonds, basil, garlic, Parmesan and olive oil. ROASTED ALMOND, GARLIC & BASIL SPREAD 1 cup (250 mL) raw almonds ¼ cup (60 mL) extra virgin olive oil, plus extra if necessary ½ tsp (2 mL) salt 1 clove garlic ⅓ cup (80 mL) packed basil leaves 8 slices, ¼ inch thick (5 mm) medium-firm tofu 2 eggs, lightly whisked Salt and freshly ground black pepper

gently coat tofu in egg, allowing excess to drain back into bowl. Coat in Parmesan, gently press- ing to adhere. Fry in batches for 3 minutes per side or until crisp and golden. Set aside. 5 Cut tomatoes into thick slices. Divide almond spread between bread slices, spreading a thin layer on one side of each. Top 4 slices of bread with an equal amount of tomato, season with salt, then top each with 2 slices of tofu. Place remaining 4 slices of toast overtop and cut in half to serve. Serves 4

WHAT TO SERVE L’Orangeraie Rosé Pays d’Oc LCBO 279661, $10.75 Keller Premium Lager LCBO 141242, 500 mL, $2.10

34  FOOD & DRI NK SUMMER 2018