Green Tomato & Peach Carpaccio
Makes: 6 servings
- START WITH: 3 thinly sliced firm-ripe peaches and 3 thinly sliced green tomatoes DRESS IT UP: In small saucepan, bring 14 cup heavy cream and 1 tsp. sugar to simmer, whisking, over medium heat. Stir in 1 tbsp. sliced fresh basil, 2 tsp. finely grated lime zest and pinch salt. Let stand, 10 minutes. Strain, then refrigerate 10 minutes. Using handheld mixer, beat 14 cup heavy cream to medium peaks. Remove chilled cream mixture and beat until airy, about 3 minutes. Fold into plain cream along with 14 cup greek yogurt, 1 tsp. lime juice, 18 tsp. salt and pinch pepper. Dollop cream mixture and a little EVOO over fruits; garnish with more basil.