To make the confit tomatoes, place the tomatoes on a lightly oiled tray under heat lamps or in a low oven for 1-2 hours. Heat together the olive oil, balsamic and red wine vinegar in a small saucepan, remove from the heat and add the tomatoes.
Remove the zucchinis from the flowers, dice the zucchinis finely and reserve for the compote. Gently pull the zucchini flowers open.
To make the compote, heat the oil in a saucepan and gently fry the zucchini flowers. Remove from the oil and drain on paper towel. Heat the extra oil in another pan and sweat the chilli and lemon zest. Cook quickly but without allowing to colour, then add the garlic and cook for about 1 minute. Add the reserved zucchini, sweat until cooked, then deglaze with the white balsamic. Remove from the heat and allow to cool. When cool, stir in the basil and season to taste.
To make the herb crust, mix the breadcrumbs and garlic, then fold in the basil emulsion until well incorporated. Roll the mixture out between sheets of baking paper to about
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