Warm Heirloom Tomato & Portobello Mushroom Tower
4 Servings

PREPARATION
Preheat oven to 250 degrees. Slice tomatoes into 8 crescents, saving all ends (separately by color) for sauce. Using a spoon, scrape dark fans underneath the mushrooms and discard. Using a round cutter the approximate size of the tomato slices, punch out 4 mushroom circles. Brush the mushrooms and tomato slices with olive oil, salt and pepper on both sides. Place on a wire rack and bake for 15 minutes. Carefully remove the tomato slices but cook the mushrooms a few minutes longer. Sauté the garlic and onions in a little olive oil until soft. Divide into two equal parts and reserve. Saute yellow tomato ends until very soft. Place in a blender with half of the sautéed onion and garlic and 1/2 cup stock and blend until smooth. Season to taste and finish with1Tbs butter. Repeat this process with the red tomato ends, yielding one batch each of yellow and red tomato coulis. To serve, build four towers by layering the tomatoes and mushrooms on each plate. Briefly microwave the Boursin cheese and spoon over the top of each tower. Toss the micro greens in a bowl with olive oil, lemon juice, salt and pepper. Crown the top of each tower with the dressed greens. Spoon equal parts of each coulis around each tower.

Bon Appétit!

Geoffrey Cousineau, Director of Food & Beverages