Pearl Onion With Tomato Gazpacho Emulsion and Black Olive Bread

Once plated, this tasty dish will impress any guest

This recipe looks, tastes, and even smells delicious.

Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.

5
Servings
1192
Calories Per Serving
Deliver Ingredients

Ingredients

For the black olive bread:

  • 400 Grams black olive, puréed
  • 1/4 Liter olive oil
  • 126 Grams butter
  • 50 Grams granulated sugar
  • 5 whole eggs
  • 460 Grams all-purpose flour
  • 45 Grams baking soda

For the tomato gazpacho emulsion:

  • 3 or 4 plum tomatoes
  • 3 Ounces peeled and seeded cucumber
  • 1/8 green pepper
  • 1 Ounce sherry vinegar
  • 2 Ounces extra virgin olive oil
  • 6 pickled red pearl onions, sliced

Directions

For the black olive bread:

In a large bowl, mix oil with olive purée.

Heat sugar for a minute in microwave and mix with puréeand oil.

Add eggs one by one, making sure they are well incorporated.

In a separate bowl, cream sugar with butter. Add that mix to purée.

In 3 parts, add dry items to liquid mix.  Reserve.

Line loaf pan with parchment paper and coat with olive oil, then add mix.  Bake at 350 degrees for 35 to 40 minutes. Let cool and cut in ten rectangles that are 1 1/2” wide and 3” long by 1/4” thick. Reserve.

For the tomato gazpacho emulsion:

Add all ingredients in a blender except the extra virgin olive oil. Blend and slowly add in extra virgin olive oil. Strain mixture and let cool overnight or for 4 to 6 hours. Place in pastry bags.

To plate:

Place black olive bread on plate. Pipe dollops of tomato gazpacho emulsion on top of bread until fully covered. Then place another layer of black olive bread and pip one line of tomato gazpacho emulsion in the center length wise.  Place slices of pickled pearl onion on top of line of tomato gazpacho emulsion. Decorate with your choice of greens.  

Nutritional Facts

Total Fat
74g
100%
Sugar
19g
21%
Saturated Fat
58g
100%
Cholesterol
12mg
4%
Carbohydrate, by difference
119g
92%
Protein
15g
33%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
157mg
16%
Choline, total
10mg
2%
Fiber, total dietary
5g
20%
Folate, total
169µg
42%
Iron, Fe
6mg
33%
Magnesium, Mg
22mg
7%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Phosphorus, P
102mg
15%
Riboflavin
1mg
91%
Selenium, Se
31µg
56%
Sodium, Na
405mg
27%
Thiamin
1mg
91%
Water
28g
1%
Zinc, Zn
1mg
13%

Pearl Onion Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pearl Onion Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.