Savoury tomato, pesto and kibbled flaxseed tiramisù

Recipe by our ambassador Florence Oustau, published on her blog Zest de Flow.

An aperitif that makes a splash: the savoury tomato, pesto and kibbled flaxseed tiramisù gives the Italian classic a fresh, savoury twist. A homemade plant-based mascarpone, a basil pesto, sun-ripened tomatoes and the crunch of kibbled flaxseeds as a topping - a chic verrine by Florence Oustau, ambassador chef of Lin des Pyrénées.

Ingredients (for 1 bodega glass)

Savoury plant-based mascarpone (220 g)

• 100 g plant-based margarine (79 % fat)
• 70 g plain soya yoghurt
• 200 g silken tofu
• Fleur de sel

Filling

• 120 g classic or plant-based mascarpone
• 15 g basil pesto
• 1 slice of toasted sandwich bread
• 2 slices of tomato

Topping

• 1 tsp kibbled flaxseed from Lin des Pyrénées
• 1 tsp poppy seeds
• 3 cherry tomato quarters
• 1 parsley leaf

Florence’s method

1. The day before, make the plant-based mascarpone: melt the margarine and leave it to cool until lukewarm. Blend all the ingredients for 2 minutes in a blender at maximum power. Pour into a cheesecloth placed in a small strainer and leave to drain for 4 hours in the fridge over a bowl. Season the ~220 g of cream obtained with fleur de sel and keep chilled.
2. Mix the mascarpone and the pesto. Toast the sandwich bread and cut it with a pastry cutter to the diameter of the glass. Prepare the toppings.
3. In the glass: the bread at the bottom, a slice of tomato, 2 tbsp of pesto mascarpone.
4. Add the second tomato slice, top up with mascarpone to the rim and smooth over. Cover with cling film and chill for 7 hours.
5. Before serving: the poppy seed and kibbled flaxseed mix, the cherry tomatoes and the parsley.
6. Serve well chilled.

Kibbled flaxseed brings its hazelnut note and crunch to the creamy filling - it is the detail that makes the verrine. Find all the recipes from our chefs and the world of our ambassadors.