Harissa & Mozzarella Tartine
by Rimpei Yoshikawa of Pignon

Although the Farmers Market at UNU and its festivals are temporarily suspended due to COVID-19, business doesn’t stop for farmers and producers.

The Aoyama Pan Matsuri bread festival was intially scheduled for May, but in lieu of the festival taking place, the Aoyama Pan Matsuri and Farmers Market are offering an exclusive breakfast box containing freshly baked bread, organic vegetables, and free-range eggs.

Chef Rimpei Yoshikawa of beloved bistro Pignon serves us a decadent tartine, using fresh, local bread and cheese from the Aoyama Pan Matsuri box.

Chef Rimpei Yoshikawa of Pignon, a lively bistro that lights up our nights in Tomigaya, shows us how to serve a mean tartine, ingredients courtesy of the Aoyama Pan Matsuri box.

Harissa  & Mozzarella Tartine

  • 2 slices of bread (preferably Pain de Campagne)
  • Harissa ketchup (recipe follows)
  • 150g fresh mozzarella cheese, sliced
  • Sea salt
  • Extra virgin olive oil

Fresh tomato, sliced
Artichokes hearts, fried in olive oil
Zucchini, cut into 5mm strips and grilled
Baby salad leaves

Serves 2

1. Spread the slices of bread with homemade harissa ketchup, top with mozzarella, sea salt and olive oil.

2. Toast in oven, for five minutes or until the cheese melts.

3. Remove from the oven and serve with fresh tomatoes, fried artichokes, grilled zucchini and finish with baby leaves on top.

Harissa Ketchup

  • 3 tomatoes, peeled
  • 20g honey
  • 50g brown sugar
  • 50g white wine vinegar
  • 1 tbsp harissa 
1. Add the peeled tomatoes to a saucepan and crush them by hand.

2. Add the honey, sugar and vinegar to the saucepan, mix to combine, and place over a medium-low heat. Cook until the mixture reduces by half.

3. Remove from heat and mix in the harissa.