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.
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.
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.
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.