How to Make Raw Tomato Stacks with Pesto

Jennifer Cornbleet: The secret to making on trays that are raw, that making them really easy is to use the techniques of stacking, stuffing and rolling. To take a left over dip or pate that you already have on hand and to create something really visually appealing. So remember that Not Tuna Pate we just made how I said, you could turn it into five different meals or you could have it on top of a salad, you could have it with the cuted veggies like we made for lunch, but you can also stack, stuff and roll it into an on tray. So, let’s talk about stuffing. You might stuff that Not Tuna Pate inside of a tomatoe or into a mushroom or here we’ve got it stuffed into a bell pepper half. And then here, it’s stuffed into a romaine lettuce leaf and top with cucumber slices. You could top this with an additional piece of romaine lettuce and then you have a sandwich and you really don’t miss the bread that Pate is so hardy and you are eating it with your hands feels like you are eating a sandwich. And you could pick up this red bell pepper and eat it like finger food too.

So, there is some examples of stuffed on trays using the Not Tuna Pate. How about stacking? One of my favorite on tray is, is tomatoe stacks. And I’m going to show you how to make that right now. It tastes like a gourmet dish, but it just couldn’t be simpler to make it’s only a couple of seconds, if you already have the Not Tuna Pate and a Pesto on hand. So, you start with one slice of tomatoe and then you layer some Not Tuna Pate on top of it and you can use any kind of Pate here; in my book raw food made easy, I’ve recipes for Walnut Pate for sun dry tomato sunflower pate any of those pates are going to work deliciously. That’s my first layer, now I’m going to top it with a second slice of tomato and I’m going to put some Pesto on top. Pesto is a delicious Italian dip, made from pie nuts, basil and garlic, a little olive oil too ground up in the food processor and you can find that recipe in your study guide insert.

If you don’t have any Pesto on hand, just put another layer of Pate right on top of this, but the Pesto makes it beautiful color and flavor. This smells great; I can really smell that basil. And then to top that all off, I’m going to put a few alfalfa sprout on top. You can use any green leafy sprout that you can find in your supermarket, and if you sliced kalamata olives, and there you have a gourmet stacked on tray that you can eat with a knife and fork as a part of any elegant meal.


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