I have a job on soon and they are asking for an antipasti of plum tomato, buffalo mozzarella, rocket salad, pesto olive oil, balsamic vinegar and ciabatta. Now because this is in an apartment belonging to the client, I am at an end in what to use as a ramekin for the oil and vinegar dip. So after thinking outside the box, I came up with the idea of an edible ramekin.
At first I thought of using a thick carrot, hollowed out to farm a ramekin. But I would struggle to find carrots thick enough to use. Then I have come up with the idea to use a vine tomato.
I have settled with the tomato option but I have a niggling thouget that it might look a bit tacky or messy.
MY question to you all is, has anyone tried to make an edible ramekin before? And do you think the tomato idea will work?