Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Almonds -- sliced |
½ teaspoon | Sugar |
2 tablespoons | Lemon juice |
2 tablespoons | Olive oil |
\N \N | Ground black pepper -- to |
\N \N | Taste |
4 \N | Tomatoes -- washed |
3 \N | Peaches -- washed |
\N \N | Fresh basil leaves |
In a small skillet combine the almonds and sugar. Toast over medium-low heat until the almonds are golden and sugar has started to caramelize. Stir often and watch carefully. Remove from heat and set aside. In a small jar with lid, combine lemon juice, olive oil and pepper. Shake well. Core the tomatoes and cut into ½-inch thick wedges. Cut the peaches into wedges about the same thickness. Arrange the tomatoes and peaches in alternating pattern on a serving platter. Drizzle with dressing and sprinkle with the almonds. Garnish with basil leaves.
Recipe By : Seattle Times-posted by Mike Key From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini