One of our favourite new restaurants in town is Bar Piquette, which I wrote about in my post about what Mr. Chuckles and I have been up to in Toronto lately, in between our travels. This little neighbourhood bar restaurant specializes in small plates and wine, with a menu updated daily.
A plate we really enjoyed during our first visit to Bar Piquette was the tomatoes with guanciale and carp roe. Carp roe is quite difficult to find, so we do our own version at home with more accessible ingredients.
Serves: 2 | Prep time: 10 minutes | Ready time: 60 minutes
- 3 medium sized heirloom tomatoes, sliced in wedges
- Prosciutto, half piece per 2 slices of tomato
- 2 tablespoons mayonnaise
- 1 clove garlic
- A drizzle of olive oil
- Salt and pepper to taste
1) Use a microplaner or garlic press to grate the clove of garlic. Mix with mayonnaise in a small bowl, and let rest for 60 minutes in the refrigerator.
2) Slice heirloom tomatoes into wedges.
3) Spread mayonnaise and garlic mixture onto plate. Place tomato wedges on top. Add salt and pepper to taste.
4) Tear slices of prosciutto in half and place on top of tomato wedges.
5) Drizzle with olive oil. Ready to serve.
👨🍳 Notes from Mr. Chuckles
You can substitute the prosciutto with other cured meats, such as Serrano ham. Otherwise, the key to this recipe is using perfectly ripe, high quality tomatoes.