Two-color tomato napoleons with roasted eggplant and basil pesto

July 20, 2013

Two-color tomato napoleons with roasted eggplant and basil pesto

This mouthwatering and colorful appetizer is brimming with the essence of summer. Indeed; juicy, ripe yellow and red tomatoes; roasted eggplant; fragrant pesto and creamy mozzarella make for a flavor-packed combination.

To make the napoleons look as delicious as they taste, make sure to pick tomatoes and eggplants that are similar in size, taking into account that the eggplant slices will shrink a bit when they bake… it’s those small details that can make a dish look like it came right out of a restaurant kitchen. And this dish certainly looks, and tastes, the part.

Enjoy this bite-sized demo!


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Beefsteak tomato

Here’s another delectable first course made with ripe, juicy tomatoes: Chilled tomato soup with Pimentón Dulce and olive oil croutons

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 1 comment… read it below or add one }

jaime @ asweetroad July 20, 2013 at 4:55 pm

Perfect summer meal, great combination of ingredients both naturally sweet and savory.

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