#12 Patagonia Recipe

Prepare Parmesan base

Combine grated Parmesan, 1 tablespoon olive oil, and 1 tablespoon butter in a small heatproof bowl. Warm gently over a double boiler or in the microwave in 15-second bursts, stirring between, until the butter is melted and the mixture is glossy but not separated (about 1–2 minutes). Keep warm.

Sear tomatoes

Heat remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add halved cherry tomatoes cut side down and sear without stirring for 2–3 minutes until they blister and release some juices.

Add garlic and spices

Lower heat to medium, add minced garlic and red pepper flakes to the skillet with tomatoes. Cook, stirring, for 30–45 seconds until fragrant (do not let garlic brown).

Finish tomato mix

Add lemon juice, lemon zest, and half the chopped basil to the skillet. Season with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Stir and cook for another 30–60 seconds until liquids are slightly reduced. Remove from heat.

Taste the tomato mixture and adjust seasoning with remaining sea salt and pepper if needed. Fold in the remaining basil.

To assemble, spoon the warm Parmesan base onto a serving plate or spread in the center of a shallow bowl to create a slightly melted cheesy pool. Top with the hot tomato and basil mixture, allowing juices to mingle with the cheese.

Drizzle with balsamic glaze if using and garnish with a light extra sprinkle of grated Parmesan and a few whole basil leaves. Serve immediately with crusty bread, crostini, or as a topping for grilled protein or pasta.