An anytime staple, though best at summery fresh.
On burgers and sandwiches. In salads and salsas.
Early season sensations. Develop some sizzling presentations.
Appetizers. Salads. Tarts.
The Menu Shoppe has it covered…
great tips for great summery menus.
Patio menus perhaps?
Though some venues might opt for a rustic sheaf–it’s still prone to wear and tear and spills.
Menu Covers protect and provide panache.
…and for al fresco menus, think: in-house creative encased in our Crystal Clear Menu Covers. Showcase your menu and menu art. Also available in custom sizes and ideal for seasonal cocktail menus. Ideal for casual gastropubs.
this handsome presentation features a cylinder or shot glass of vinaigrette
for individualized drizzling.
Tomatoes Stuffed with Fresh Mozzarella and Basil
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard
For the salad:
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil
6 fresh basil leaves
Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill ).
Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently.
(Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing). Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses.
Place 1 shot glass next to each tomato. Trim each tomato with basil leaf.
Heirloom Tomato Salad with Bleu Cheese
4 large garlic cloves, halved
3 tablespoons plus 1/3 cup extra-virgin olive oil
1 cup currant or grape tomatoes or halved cherry or pear tomatoes
1/2 cup chopped green onions
10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
1 small red onion, sliced paper-thin
3 celery stalks, sliced thin on diagonal
1 1/2 cups coarsely crumbled blue cheese
Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with
3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper. Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese. Grill bread until golden, about
2 minutes per side. Cut each slice diagonally in half; serve with salad.
There are tarts and then there are puff pastry tarts…
Roasted Tomato Tart
2 lb plum tomatoes (8 large), halved lengthwise
2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 1/2 teaspoons finely chopped fresh thyme
1/2 cup Parmigiano-Reggiano shavings plus additional for trim
Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil. Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-inch round. Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use. Toss tomatoes with the oil and thyme + salt and pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour. Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme.
After roasting tomatoes 1 hour, move tomatoes in pan to lower third of
oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes. While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste, and additional cheese shavings if desired.
Note: Tomatoes (without pastry) can be roasted 1 week ahead and chilled in an airtight container. Reheat in a 350°F oven until heated through before using.
If it’s on the menu…the Menu Shoppe has it covered.
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