Layered Mediterranean Summer Plate
1 cup couscous
1 cup chicken broth
20 basil leaves
3 perfectly ripe small tomatoes (heirlooms are great for this)
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tin smoked oysters
1/4 cup crumbled gorgonzola cheese
Sea salt and pepper to taste
In saucepan, heat chicken broth to just boiling. Stir in couscous and one-fourth of the olive oil; cover and remove from heat to steam for five to ten minutes.
Meanwhile, chop tomatoes into 1/2-inch pieces, being careful not to lose the texture and juice. Clean and dry the basil leaves, and drain and halve the oysters. On a platter, spoon the couscous as a first layer. Next, layer the tomatoes and basil, mixing randomly. Dot the oysters on next, to create a contrast of color and texture. Crumble the gorgonzola for the next layer. Lightly drizzle the balsamic vinegar and olive oil over the entire plate. Add salt and pepper to taste.
This is excellent with a peppery Pinot Noir and some great crusty bread!
It can also be assembled individually in martini or margarita glasses for a great twist on the Mediterranean theme.
