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In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael Weist from Samplings Restaurant prepares a vine-ripened tomato tower.

Click here for Chef Michael Weist's Profile

Vine Ripened Tomato Tower with Basil Pesto, Roasted Garlic, Goat Cheese Coulis and Shaved Fennel

For the vine-ripe tomato:

Select a high quality vine-ripe tomato, available year round from top retailers. Slice tomato in 5-6 slices, reserving the top vine end and bottom slice for another use. Season each slice with salt & pepper. Alternate each slice with fresh basil leaves and garlic puree. Assemble tomato. Garnish tomato with shaved fennel, and basil pesto. Garnish plate with goat cheese coulis, pine nut coulis and grape tomatoes.

Basil Pesto

1/2 lb. fresh basil picked of its stems
1 cup Toasted pine nuts
1 cup Extra Virgin Olive Oil
1/2 Cup Fresh grated Parmesan cheese
2 table spoon Chopped garlic
1/4 cup lemon juice
Salt & pepper to taste

Method:

This recipe must be made in two batches in the food processor. Once all ingredients are measured out, combine the basil, pine nuts, cheese and garlic together and mix in a large bowl. Once basil mixture is fully mixed, separate in half. Reserve the olive oil and lemon juice.

For the first batch: Add half of the basil mixture to the food processor along with ½ teaspoon of salt. Begin running the food processor and slowly add half of the olive oil. When olive oil is added, stop the machine stir the mixture, taste and add salt and pepper if necessary. Pulse the basil mixture to incorporate the salt for another 30 seconds. The Pesto should be incorporated, yet still have a rustic look to it. Transfer pesto into a mixing bowl and repeat process for second batch. Once all of the pesto is in the mixing bowl add half of the lemon juice. Taste, and add more lemon juice, salt and pepper if necessary.

Goat Cheese Coulis

1 cup goat cheese
2 Table spoon rice wine vinegar
3/4 teaspoon fresh ground black pepper
1/4 cup water or to proper consistency

Add goat cheese, black pepper, and rice wine to blender. Blend on low at first, and then increase the speed and slowly add the water to proper consistency.

Pine nut Coulis

3/4 Cup Toasted Pine nuts
1/4 Cup Balsamic Vinegar
Water to proper consistency

Place pine nuts in 350-degree oven and toast for about 4-6 minutes. Pull out of oven and let cool for 5 minutes. Add Toasted Pine nuts and Balsamic vinegar to blender. Blend on low at first, and then increase the speed and slowly add the water to proper consistency.