Tomatoes of the Vilja variety and Estonian strawberries with herb-flavoured cream cheese and strawberry vinegar dressing
Serves 4
- 2 large and ripe tomatoes of the variety Vilja
- 100 g Estonian strawberries
- 200 g Romaine lettuce (mini) or chicory
- 100 g black bread with seeds
Cream cheese:
- 200 g cream cheese
- Chives
- Thyme
- Parsley
Strawberry dressing:
- 20 ml strawberry balsamic vinegar
- 50 ml olive oil
- 1 tsp honey
- 3–5 basil leaves
- 40 g shallots
- 1 tsp sea salt
- Black pepper
Cut the tomatoes, divide them into 4 servings, and garnish with strawberries. Rub the cream cheese with a spoon until soft and whip it a little with a whisk; add the fresh chopped herbs. Add the washed and dried young leaves of lettuce to the tomatoes and strawberries. Bake thin slices of seed bread in the oven at 200 °C for 5 minutes. To make the dressing, combine all the ingredients of the dressing, adding the olive oil and minced shallot last. Serve on a plate with herb cream cheese pressed through a pastry bag.