Grilled toast with apple-tomato marmalade, truffle dust and Floregano

(For 4 portions)

• 2 stew apples
• 4 ripe beef tomatoes
• Little mace powder - Verstegen
• cup of Floregano - Koppert Cress
• strong dash of Iluigi olive oil
• coarse sea salt - Verstegen
• truffle dust - Tartivo truffles
• 4 slices of wholemeal bread

Marmalade:

• Peel the apples and remove the core.
• Cut into pieces.
• Wash tomatoes and remove the crown.
• Make a cross cut at the top of the tomatoes.
• Bring enough water to the boil and immerse the tomatoes in it for 20 sec. Then take them out and then immediately cool in cold water and then peel.
• Now cut the tomatoes in four and remove the seeds. Put these in a mixer.
• The pulp can be roughly cut.
• You can mix the seeds into a gravy and then add them to the tomatoes through a sieve. 
• Let the apples and tomatoes stew on a low heat under the lid to become marmalade. This can take up to 30 minutes.

Toast:

• Cut toasts with a bread knife 1.5 to 2 cm thick.
• Grill these on the (Berghoff) BBQ until they are nicely colored on both sides.
• Then spoon the marmalade onto the toast.
• This can be served hot or cold.

To finish off:

• Place 2 toasts per plate and finish with some truffle dust and the Floregano flowers.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 25 minutes 
Techniques: veggies
Plate: Wild Grey Plate