Peach and watermelon tartare

Makes 12 servings

Tis the season for summer watermelon and peaches so why not celebrate with this delicious vegetarian tartare recipe?

Ontario fresh peaches, finely diced

1/2

watermelon, small, finely diced

2 tbsp

red wine vinegar

1 tbsp

local Ontario honey

1 ball

fresh burrata, torn into pieces

4-6

rice papers, cut into triangles

fresh basil, to garnish

In a mixing bowl combine the diced peaches, watermelon, rice wine vinegar and honey. Set aside until needed.
Cut your rice paper into triangles.
In a medium pan, add in the Canola oil enough to cover the rice paper. Allow the oil to heat up until it’s around 380F/195C. To test out the heat, you can add a small piece or rice paper. It should immediately sizzle and turn white when placed in the oil.
Once the oil is hot, add in 3-4 rice paper triangles at a time and cook for 3-5 seconds. It’ll very quickly curl up and turn white. Remove the rice paper from the oil and strain any excess oil on a paper lined tray.
To serve, lay all the rice paper crackers on a tray, spoon over the diced mixture, garnish with a small piece of burrata and basil, eat immediately, smile and ENJOY!