Recipes
Snacks
Beemster Vlaskaas Tower With Rucola (Arugula) Pesto And Tomato
Characteristics
Salad, cherry tomatoes
Ingredients (for 10 persons)
- Approx. 400 g (14 oz) Beemster Vlaskaas
- 150 g (2/3 cup) mixed roasted nuts
- 90 g (3 oz) rucola (baby leaf variety)
- 1/2 shallot
- Approx. 100 ml (1/2 cup) olive oil
- Freshly ground sea salt and black pepper
- 3 vine tomatoes
Materials
Preparation
Cut the Beemster Vlaskaas into 12 slices about 3 mm (1/10 inch) thick. Using a circular cookie cutter or glass, cut out circles about 5 cm (2 inches) in diameter. Take the leftover cheese edges, weigh out 75 g (2.5 oz) and roughly grate. Take 60 g (2 oz) of the mixed toasted nuts and grind finely. Weigh out 60 g (2 oz) of rucola; chop the shallot. Blend the rucola, chopped shallot, ground nuts and grated cheese using a hand blender or food processor into a coarse puree. While blending, add 100 ml (1/2 cup) of olive oil to create a thick, spreadable pesto. Season the rucola pesto with salt and pepper. Slice the tomatoes and use paper towels to dry the slices thoroughly.
Thickly spread the rucola pesto on the Beemster Vlaskaas circles, top each with a slice of tomato and a sprig of rucola and stack in pairs. Put a little rucola on the plates and arrange a tower on each. Garnish the towers with a few more sprigs of rucola, and a couple of toasted nuts. Sprinkle a few nuts around each tower, too.