Caramelized Tomato and Courvoisier Canapes |
|
 |
Prep Time: 2880 Minutes Cook Time: 60 Minutes |
Ready In: 2940 Minutes Servings: 6 |
|
Spicy black pepper crisps made with a touch of Courvoiser VS are the perfect base for a rich caramelized tomato, almond and herb compote with a twist - dark raisins steeped in the Cognac. The topping takes a day to steep, and tastes better done a few days in advance. The crisps are best done the day of serving although they will keep 1-2 days. Ingredients:
1 cup flour |
1/2 teaspoon raw sugar |
1/2 tablespoon coarse sea salt or 1/2 tablespoon kosher salt |
1/2 teaspoon fresh coarse ground black pepper |
1 tablespoon olive oil |
2 tablespoons courvoisier vs cognac |
3 tablespoons water, as needed (or more) |
cornstarch, for rolling |
2 tablespoons dark raisins |
3 tablespoons courvoisier vs cognac |
5 large plum tomatoes, quartered and seeded |
1/2 teaspoon coarse sea salt or 1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon olive oil |
1 teaspoon raw sugar |
1/2 tablespoon thyme |
1 teaspoon rosemary |
1/2 lemon, zest of |
2 tablespoons ground almonds |
2 tablespoons fine dry breadcrumbs |
1 green onion, minced, plus some for garnish |
Directions:
1. Preheat oven to 425°F
2. In a large bowl, combine flour, raw sugar, salt and pepper.
3. Add the olive oil, Courvoisier VS and just enough water to form a stiff but sticky dough.
4. Turn mixture out onto a cornstarch-dusted counter, knead briefly and form into a ball.
5. Divide dough in half and let rest 15 minutes (uncovered).
6. Working with one portion at a time, Place on a sheet of parchment dusted generously with cornstarch and roll until paper-thin.
7. Transfer the parchment to a baking sheet. Repeat wth remaining dough and another sheet of parchment.
8. Bake, 1 sheet at a time, for 15 minutes, rotating sheet after 7 minutes.
9. Cool on the sheet.
10. Once cool, break into rustic , uneven pieces.
11. Crisps can be stored in an airtight container up to 2 days.
12. In a small container, combine raisins and Courvoisier VS. Cover and let steep overnight.
13. Preheat oven to 350°F and lightly oil a baking sheet.
14. Place the tomatoes, cut side up, on the sheet and sprinkle with salt and pepper. Drizzle with the olive oil.
15. Roast for 35 minutes.
16. Remove from the oven and sprinkle with raw sugar, thyme and rosemary.
17. Return to the oven and roast a further 10 minutes.
18. Let cool 10 minutes, then scrape the entire pan contents into a blender or small food processor and add the raisins (with liquid), lemon zest, ground almonds, breadcrumbs and green onion.
19. Puree until smooth and thick.
20. Let cool, then scrape into a bowl and chill before serving.
21. Place 1-2 tsp of the Caramelized Tomato Topping on top of each crisp. Garnish with green onion.
22. Serve within 3 hours of assembly.
|
|