Caramelized Tomato And Courvoisier Canapes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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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. Read more . The crisps are best done the day of serving although they will keep 1-2 days. Ingredients:
crisps |
1 cup flour |
1/2 tsp raw sugar |
1/2 tbsp coarse sea salt or kosher salt |
1/2 tsp coarsely ground black pepper |
1 tbsp olive oil |
2 tbsp courvoisier vs cognac |
3 tbsp water or more, as needed |
cornstarch for rolling |
caramelized tomato topping |
2 tbsp dark raisins |
3 tbsp courvoisier vs cognac |
5 large plum tomatoes, quartered and seeded |
1/2 tsp coarse sea salt or kosher salt |
1/4 tsp freshly ground black pepper |
1 tbsp olive oil |
1 tsp raw sugar |
1/2 tbsp thyme |
1 tsp rosemary |
zest of 1/2 lemon |
2 tbsp ground almonds |
2 tbsp fine, dry breadcrumbs |
1 green onion, minced, plus some for garnish |
Directions:
1. Crisps
2. Preheat oven to 425°F.
3. In a large bowl, combine flour, raw sugar, salt and pepper.
4. Add the olive oil, Courvoisier VS and just enough water to form a stiff but sticky dough.
5. Turn mixture out onto a cornstarch-dusted counter, knead briefly and form into a ball.
6. Divide dough in half and let rest 15 minutes (uncovered).
7. Working with one portion at a time, Place on a sheet of parchment dusted generously with cornstarch and roll until paper-thin.
8. Transfer the parchment to a baking sheet. Repeat wth remaining dough and another sheet of parchment.
9. Bake, 1 sheet at a time, for 15 minutes, rotating sheet after 7 minutes.
10. Cool on the sheet.
11. Once cool, break into rustic , uneven pieces. See Photo
12. Crisps can be stored in an airtight container up to 2 days.
13. Caramelized Tomato Topping
14. In a small container, combine raisins and Courvoisier VS. Cover and let steep overnight.
15. Preheat oven to 350°F and lightly oil a baking sheet.
16. Place the tomatoes, cut side up, on the sheet and sprinkle with salt and pepper. Drizzle with the olive oil.
17. Roast for 35 minutes.
18. Remove from the oven and sprinkle with raw sugar, thyme and rosemary. See Photo
19. Return to the oven and roast a further 10 minutes.
20. 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. See Photo
21. Puree until smooth and thick.
22. Let cool, then scrape into a bowl and chill before serving.
23. Assembly
24. Place 1-2 tsp of the Caramelized Tomato Topping on top of each crisp. Garnish with green onion.
25. Serve within 3 hours of assembly.
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