Recipes reprinted here originally
appeared in Costco’s cookbooks,
Entertaining The Costco Way (2002)
and Cooking The Costco Way (2003).
California Grapes Tomato Napoleon with Goat
Cheese, Basil and Grape Vinaigrette
Recipe developed for California Grape Growers by Chef David Vartanian,
The Vintage Press Restaurante, Visalia, California.
6 vine-ripe tomatoes 1 cup whole red, green, black or
Hot oil for frying a combination of California
12 ounces goat cheese seedless grapes
Coarse salt and freshly 1 teaspoon green peppercorns
ground pepper 1/2 cup extra virgin olive oil
1 bunch basil, stemmed Juice of 1 lemon
Fried tomato skins, optional Salt
2 cups sliced red, green, black or
a combination of California
1. Peel tomatoes and fry the skins in hot oil to use as a garnish if desired. Slice
each tomato horizontally into 4 slices, keeping each tomato separate.
2. Slice cheese into 18 thin pieces. Reassemble each tomato on a chilled plate,
inserting a piece of cheese between each tomato slice. Season to taste with salt
and pepper. Arrange basil leaves around each tomato and scatter fried tomato
skins and sliced grapes on top of the basil.
3. Purée whole grapes and peppercorns in a blender. With the blender running,
slowly add olive oil. Season with lemon juice and salt to taste. Drizzle vinaigrette
over the tomatoes and basil. Makes 6 servings.
Tip: To peel tomatoes easily, submerge whole tomato in boiling water for 15 to
30 seconds. Remove with a slotted spoon. Score the skin with a knife from top to
bottom in 4 places. Peel the skin off in 4 pieces.
1 pound of California grapes is approximately 3 cups.