Three Courses Recipe
Make Three Courses Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Appetizer: Tomato Basil Bruschetta
Main Course: Herb-Crusted Salmon
Dessert: Classic Tiramisu
Method
Appetizer: Tomato Basil Bruschetta
- 1
Prepare the Tomato Mixture
Dice the ripe tomatoes and place them in a mixing bowl. Add chopped fresh basil leaves, minced garlic, olive oil, balsamic vinegar, salt, and black pepper. Mix well and let it marinate for 15 minutes.
- 2
Toast the Baguette
Preheat the oven to 400°F (200°C). Slice the French baguette into 1/2 inch slices and arrange them on a baking sheet. Brush with olive oil and toast in the oven for about 5-7 minutes until golden brown.
- 3
Assemble the Bruschetta
Remove the toasted baguette from the oven. Top each slice with a generous spoonful of the tomato mixture and serve immediately.
Main Course: Herb-Crusted Salmon
- 4
Prepare the Herb Mixture
In a food processor, combine fresh parsley, fresh dill, lemon juice, olive oil, garlic powder, salt, and black pepper. Blend until finely chopped.
- 5
Coat the Salmon
Preheat your oven to 375°F (190°C). Place salmon fillets on a greased baking sheet. Spread the herb mixture evenly over the top of each fillet.
- 6
Bake the Salmon
Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Dessert: Classic Tiramisu
- 7
Prepare the Coffee Mixture
Brew 2 cups of espresso coffee and let it cool. If using coffee liqueur, mix it into the cooled espresso.
- 8
Whip the Cream
In a mixing bowl, combine heavy cream and sugar. Whip until soft peaks form. Gently fold in the mascarpone cheese and vanilla extract until smooth.
- 9
Assemble the Tiramisu
Dip ladyfinger cookies briefly into the coffee mixture and layer them in a rectangular dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat the layers, ending with the mascarpone mixture. Dust with cocoa powder.
- 10
Chill and Serve
Cover and refrigerate the tiramisu for at least 4 hours, preferably overnight. Serve chilled.