Summer Apricot Tartar with Mozzarella & Basil

Summer Apricot Tartar with Mozzarella & Basil

A small recipe as we like them: simple and tasty with a big hint of summer! Juicy and ripe apricots get together with a creamy mozzarella, fresh basil and hazelnut oil… Nothing better to wake up our taste buds! At the risk of repeating myself, the quality of raw ingredients is essential, so to not compromise with the mozzarella and apricots, get the highest quality possible to guarantee the success of your dish. Hazelnut oil can be replaced with a walnut oil. Bring a bit of the coming summer to your table!

Ingredients list for apricot and mozzarella tartar

Serves  4 :

  • 2 mozzarella balls (or 250 g)
  • 5 large apricots
  • 18 basil leaves
  • Juice of 1/2 lemon
  • 2 tablespoons walnut or hazelnut oil
  • Salt, pepper

Cooking instructions

1. Ground the black pepper
2. Cut mozzarella into cubes and dice the apricots. Chop 12 basil leaves and then gently mix these three ingredients with lemon juice and oil.
3. Arrange on plates using food plating rings, garnish with basil leaves, sprinkle generously with salt and pepper, and then serve immediately! Please note that mozzarella should be at room temperature, not cold. Take it out of the fridge at least one hour before preparing the meal.

About the equipment
To dress the tartar properly, I advise you to use a ring mold just like chef cooks in profesional restaurant kitchens. You can get a set for a good price on Amazon.

best apricot tartar recipe

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