Tomates Mallorquinas

225g - 1/2 inch thick sliced heirloom tomatoes & halved heirloom cherry tomatoes

20g / 1T extra virgin olive oil

5g / 1/2 T lemon juice

Kosher Salt

Cracked Black Pepper

20g / 1T warm rendered sobrasada & fat

30g / 2 T manzanilla olive vinaigrette

20g / 2T pine nut bread crumbs

20g / 2T grated aged Mahon

5g / 2 T finely chopped chives

Cracked Black Pepper finishing garnish

Maldon Sea Salt finishing garnish

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1. Place the tomatoes in a small mixing bowl, season with the kosher salt, cracked black pepper, extra virgin olive oil, & lemon juice. Gently coat the tomatoes.
2. Place the tomatoes nicely in the bottom of your plating bowl, cover the bottom of the bowl in one layer, do not pile the tomatoes on top of each other.
3. Drizzle the rendered sobrasada over the top of all the tomatoes, spread the rendered fat over the surface of the cut tomatoes.
4. Cover the top of the tomatoes with the manzanilla olive relish as well.
5. Add the pine nut bread crumbs next, covering the tops of all the tomatoes.
6. Grate the mahon cheese over the top of all the tomatoes.
7. Last add the minced chives over the top of all the tomatoes.
8. Finish with the Maldon Sea Salt and Cracked Black Pepper.

• Do not slice the tomatoes too far in advance. A small amount should be sliced just at the beginning of service, only enough to get through your first "push" then slice in small batches throughout service.
• Do not keep sliced tomatoes for the following day.
• The breadcrumbs should be crispy & room temperature, golden brown & not burnt.
• The aged Mahon should be grated on the small hole side of your box grater (or similiar) NOT the microplane.
• The rendered sobrasada should be held warm.