Green Tomato & Peach Carpaccio

green tomato and peach carpaccio
  • 6Servings



START WITH: 3 thinly sliced firm-ripe peaches and 3 thinly sliced green tomatoes DRESS IT UP: In small saucepan, bring 1/4 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 1/4 cup heavy cream to medium peaks. Remove chilled cream mixture and beat until airy, about 3 minutes. Fold into plain cream along with 1/4 cup greek yogurt, 1 tsp. lime juice, 1/8 tsp. salt and pinch pepper. Dollop cream mixture and a little EVOO over fruits; garnish with more basil.