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.
6vine-ripetomatoes 1cupwholered,green,
Hotoilforfrying blackoracombination
of California
12 ounces goat cheese seedless grapes
Coarsesaltandfreshly 1teaspoon
ground pepper green peppercorns
1bunchbasil,stemmed 1/2cupextra-virginoliveoil
Friedtomatoskins,optional Juiceof1lemon
2cupsslicedred,green, Salt
black or a combination
of California
seedless grapes*
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. Puree 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 15-30 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.
