Recipes Vine Ripened Tomato Stack Le Cellier Canada, Epcot


1 large vine ripe tomato – thick slicked
½ ounce shallots
¼ cup spinach, picked, washed and dried
¼ cup julienne Shiitake mushrooms
2 tablespoons olive oil
2 tablespoons olive oil
1/2 ounce herb vinaigrette
Drizzle Balsamic Vinegar- reduced by 1/2
To Taste Salt
To Taste Black Pepper

Method of Preparation:

1. Pick and clean spinach.
2. Slice shallots and julienne shiitakes.
3. In a skillet, add enough olive oil to coat bottom of the pan.
4. Add shallots and sauté till tender.
5. Add spinach and stir to coat well and wilt the spinach, season to taste with salt and pepper.
6. Remove from pan and drain.
7. Let cool.
8. Return pan to heat and coat the skillet with more oil.
9. Add the shiitake mushrooms and sauté until tender.
10. Season with salt and pepper.
11. Remove from pan and allow to cool completely.

Note: These items can be prepared up to one day in advance and held in the refrigerator.

To Assemble Stack:

1. Slice the top and bottom off a large vine ripe tomato.
2. Slice the remaining tomato into 3 slices.
3. Season each slice to taste with salt and pepper.
4. Divide the cooked spinach and mushrooms evenly between the three slices.
5. Stack the layers on top of each other on a plate.
6. Drizzle with the Herb Vinaigrette and finish with the balsamic reduction.

Herb Vinaigrette


½ cup sliced shallot
2 ¼ cups white balsamic vinegar
1 tablespoon fresh chopped rosemary
1 tablespoon chopped thyme
1 tablespoon minced garlic
½ cup Sauvignon Blanc wine
1/8 cup chopped chives
1/8 cup chopped parsley
2 cups extra virgin olive oil
To Taste Salt
To Taste Black Pepper

Method of Preparation:

1. Bring shallots, vinegar, rosemary and thyme to a boil.
2. Take off heat.
3. Let completely cool and then add remaining ingredients.
4. Add rest of the ingredients.
5. Wisk together until incorporated, adjust seasoning as needed.
6. Chill, put in container, label, refrigerate. Holds for up to 2 weeks