Heirloom Tomato Carpaccio with Casa Rangoni White Balsamic

Ingredients:

• 1/2, large heirloom tomato (cut into very thin slices)
• 1 tbsp, il Fustino Italian Varietals Extra Virgin Olive Oil (robust oil)
• Flaky salt 

Herb Dressing

• 1 tbsp, il Fustino Italian Varietals Extra Virgin Olive Oil
• 2-3, small sun-dried tomatoes 
• 3 tbsps, fresh herbs (basil, rosemary, thyme), finely chopped
• 1 tsp, il Fustino Casa Ragoni White Balsamic
• dash of honey 
• 7-10, thinly sliced red onion pieces
• salt & black pepper - for seasoning

Garnishes:

• Grated Grana Padano cheese
• 1-2 tsps, capers - drained

Directions:

On a small plate, drizzle 1 tablespoon of extra virgin olive oil. Add a pinch of flaky salt to the plate. Then add your thinly sliced tomato and arrange in an overlapping pattern over the plate. Set aside

In a small bowl, add extra virgin olive oil, sun-dried tomatoes, herbs, Casa Rangoni White Balsamic, and honey. Using a fork, combine ingredients until they all come together. Add onions and coat with mixture. Season with a pinch of salt and fresh ground pepper. 

Take your tomato plate and begin spooning your herb dressing over the tomatoes. Evenly spread the mixture around so each tomato slice has some of the dressing. Garnish with Grana Padano cheese and sprinkle capers around the plate. 

Serve and enjoy!