Tomato and Ghoa Cress bruschetta with shallot tempura

For 4 portions

• 2 punnets Ghoa Cress
• 1 punnet BroccoCress
• 1 punnet Adji Cress
• 1 punnet Motti Cress
• 4 medium vines cherry tomatoes
• 4 slices ciabatta bread
• a few drizzles olive oil
• 150gr cream cheese
• 4 medium banana shallots
• 150ml tempura batter
• vegetable oil for frying

• Roast slowly the cherry tomatoes on vine with a drizzle of olive oil. 
• Peel and slice the shallots longwise but not all the way to the end, so it keeps holding together. 
• Plunge the shallots in icy water for an hour (or do it overnight for better result).
• Drizzle the slices of ciabatta bread and toast them on a hot oven. 
• Chop and mix one punnet of Ghoa Cress with the cream cheese and spread onto the ciabatta bread (bruschetta). Add the slow roasted tomatoes on top and reserve. 
• Place together the over freshly cut punnet of Ghoa Cress with the tempura mix in a high-speed blender and blitz. Drain, dry, and dip the shallots into the tempura and fry in an oil at 180°C. 
• Mix the rest of the freshly cut cresses together with a drizzle of olive oil and serve with the bruschetta and the shallot tempura. 

Recipe: Franck Pontais