Recipe courtesy of KCC culinary student Ethan Momohara

Tomato

1 cup                Garlic Macadamia Nut Oil

¼ #                   Grape Tomatoes

TT                    Kosher Salt

• Place tomatoes in an oven proof pan large enough to hold the tomatoes and the oil
• Pour the Macadamia nut oil into the pan of tomatoes
• On the stove, heat the tomato mixture enough to warm the tomatoes
• When warmed through, place the entire tray into a 200 Degree Fahrenheit oven for 1 hour or until some tomatoes are bursting open
• Let oil cool slightly, then drain the tomatoes from the oil
• Season the Tomatoes with salt to taste

Avocado

1                      Avocados

1.5 oz               Goat Cheese

1T                    Onion, Minced

TT                    Kosher Salt

• Mix together all the ingredients except salt in a bowl util the desired consistency is achieved
• Season with salt to taste

Balsamic Gel(Large amount, Optional, Balsamic Reduction also great)

2Cups               Traditional Balsamic Vinegar

14 Grams          Agar Agar, Powder

• Place the Balsamic Vinegar into a saucepan and add the Agar Agar
• Stir the mixture until the Agar Agar is fully incorporated
• Let the mixture sit for 2 minutes to allow the Agar Agar to fully hydrate
• Bring the mixture to a boil and boil for 2 minutes
• Pour the mixture into a separate container and chill in the fridge until the mixture has set to a solid mass
• Once solid, place the block into a blender and blend until the desired consistency is achieved. Adding water may be necessary to thin out the mixture
• Place the gel into a squeeze bottle until ready to assemble

Crispy Salami

¼#                   Finocchiona Salami, Sliced into 1/16” Half Moon Shapes

TT                    Vegetable oil

• Place the Salami slices onto an oven proof sheet pan and coat with a little oil
• Bake the Salami at 300 Degrees Fahrenheit for 10 minutes or until crispy
• Place the Salami onto paper towels to drain any excess oil

Brioche Toast

¼ Loaf              Bread Shop Brioche

¼ cup              Clarified Butter

• Slice the loaf into 1 “ Slices
• Cut each slice into 5-6 equal rectangles, measuring about 1”x2”
• Butter both sides of the rectangles and brown in a sauce pan until golden brown

Grated Macadamia Nut

Roasted WholemMacadamia Nuts

• With a fine grater, carefully grate the macadamia nuts into a bowl

Assembly

• Place the Brioche Toast on a tray, 1” side facing you
• Spread a layer of Avocado Spread onto the Brioche Toast, about 1/4” thick
• Place one Tomato onto the “South” side of the Toast, on top of Avocado
• Pipe a dot of Balsamic Gel onto the “North” side of the Avocado
• Sprinkle a little Macadamia Nut shavings onto the tomato
• Place one Salami Slice on the Bruschetta, between the tomato and Balsamic Gel, Curved side facing down
• Serve