A few weeks ago, Chef ordered these delicious savory waffles with pumpkin, millet, and gruyère at Birchwood Cafe. It had an apple shallot compote and lardons on it. Months before that, we published a savory waffle recipe for work on Tasteseekers Kitchen. Since savory waffles are all over the place, it’s surprising that I have not written a savory waffle post. I love caprese salads so I wanted to see if I could put it in a waffle.
Because it’s a caprese salad in a waffle, there are tomatoes, mozzarella, and basil in it. I was debating whether or not I should put the fresh tomatoes in it because I was worried about the moisture from the tomato. Soggy waffles are not delicious. I was also thinking about using tomato paste to make it a fun red color but I decided that I would test this idea another time — spaghetti waffles? hot dog waffles? burger waffles? I don’t know. In the end, I decided to keep the fresh tomatoes in the recipe. If you chopped the tomato fine enough, it won’t affect the texture. The fresh tomatoes are more for aesthetics so I made the tomato jam from Tasteseekers to go with it. I also added a poached egg on top because I love eggs [a lot].
Don’t be surprised if I change this recipe in a couple of months. I really want to make a red waffle so it might evolve into a tomato waffle with mozzarella and fresh basil on top.
oh yes please!