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Vegetarian Stack
Polenta, Portabellas, Mozzarella, and heirloom tomatoes are piled high with licorice-like basil pesto and elegant Chanterelles. Vibrant colors, varied textures, and delicious flavors make this a winning appetizer or vegetarian entrée.
1/4 C basil pesto
1/4 extra virgin olive oil
1 lb. tube of polenta, sliced into 12 rounds, grilled or pan fried
16 oz. ball of Mozzarella cheese, sliced into 8 rounds
2 large heirloom tomatoes, sliced
4 large Markon First Crop Portabella Mushrooms, grilled
1/4 cloves of garlic confit
12 small Chanterelles, grilled or sauteed
Mix pesto and olive oil together; reserve. Swirl one tablespoon pest mixture on each of four serving plates. Top with three rounds of polenta (not stacked). Next cover with thick slice of heirloom tomato, followed by Portabella mushroom cap, then two rounds of Mozzarella cheese, and finally another heirloom tomato slice. Garnish with cloves of garlic confit and three Chanterelles per stack.
Drizzle each stack with one tablespoon more of the pesto mixture and serve.
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