Tomato Brûlée with Almond-Miso Butter and Shiso with Chef John McConnell of Clif Family Winery

published 2 years ago by Videos from The Culinary Institute of America

Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck shows us how he makes Tomato Brûlée with Almond-Miso Butter and Shredded Shiso. Chef McConnell deeply roasts the almonds, almost to the burning point, to create a slightly bitter flavor. He bridges this with miso, brown sugar, mirin and sesame oil, grinding the almonds into a butter that he then spreads on top of sliced tomatoes. He torches the almond miso butter for a smoky charred flavor and tops them with shiso leaves. Find the recipe at:

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