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Heirloom Tomato Brulee with Almond-Miso Butter and Shiso

Heirloom Tomato Brulee with Almond-Miso Butter and Shiso
Prep time: , Cook time: , Total time:


Created by Chef John McConnell, executive chef, Clif Family Winery, for Almond Board of California



Almond-Miso Butter

1 cups – unblanched, natural whole almonds, *toasted (see below)

2 each – cloves of garlic, smashed, *toasted (see below)

¼ cup – Aka miso or brown miso

3 TBSP – brown sugar

1 TBSP – mirin

1 tsp – sesame oil

½ cup – HOT water, plus more if needed to adjust consistency


4 large – heirloom tomatoes, ripe, sliced into 1” thick slices

1 pint – mixed cherry tomatoes, cut in half lengthwise

2 TBSP – almond oil

Coarse sea salt

For garnish

Shiso, finely chiffonade

Toasted sliced almonds

Spoon rest of marinade over the whole dish

Freshly cracked black peppercorn



Toast the almonds and smashed garlic cloves in an oven set to 350F for 8-9 minutes until well toasted.  The desired almonds should be toasted until slightly bitter and dark brown, but not burnt.  Once almonds are toasted and still warm, begin to prepare the almond-miso butter.  In a food processor or high speed blender, add the warm almonds, garlic, miso, mirin, vinegar and brown sugar and begin to puree until a fine paste is achieved.  While motor is still running, emulsify the sesame oil.  If mixture is too thick, adjust with a little hot water from the faucet.  Transfer the mixture to container for storage.

Slice and prepare all tomatoes.  Marinate the tomatoes using coarse sea salt and almond oil and set aside.  Make sure to reserve the juices expelled during this process as they will make a tasty sauce.  Slice the shiso finely and set aside.  Using a heat proof dish, transfer all the tomatoes onto the dish and begin to slather the almond-miso butter on each tomato, but leave some of the cherry tomatoes without the almond-miso butter.  The almond-miso butter is a strong flavor so you will only need a thin layer.  Once all the tomatoes are topped with the almond-miso butter, torch the tops of them until the almond-miso butter looks like a burnt marshmallow.  Top immediately with mounds of shiso and spoon the reserved marinade over the dish.  Garnish with sliced almonds and freshly cracked black pepper.


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