Caramelized Tomato and Courvoisier Canapes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Crisps:1 cup flour1/2 tsp raw sugar 1/2 tbsp coarse sea salt or Kosher salt1/2 tsp coarsely ground black pepper 1 tbsp olive oil2 tbsp Courvoisier VS cognac3 tbsp water or more, as neededcornstarch for rolling---Caramelized Tomato Topping:2 tbsp dark raisins3 tbsp Courvoisier VS cognac5 large plum tomatoes, quartered and seeded1/2 tsp coarse sea salt or Kosher salt1/4 tsp freshly ground black pepper1 tbsp olive oil1 tsp raw sugar1/2 tbsp thyme1 tsp rosemaryzest of 1/2 lemon2 tbsp ground almonds2 tbsp fine, dry breadcrumbs1 green onion, minced, plus some for garnish
Crisps:
Preheat oven to 425°F.
In a large bowl, combine flour, raw sugar, salt and pepper.
Add the olive oil, Courvoisier VS and just enough water to form a stiff but sticky dough.
Turn mixture out onto a cornstarch-dusted counter, knead briefly and form into a ball.
Divide dough in half and let rest 15 minutes (uncovered).
Working with one portion at a time, Place on a sheet of parchment dusted generously with cornstarch and roll until paper-thin.
Transfer the parchment to a baking sheet. Repeat wth remaining dough and another sheet of parchment.
Bake, 1 sheet at a time, for 15 minutes, rotating sheet after 7 minutes.
Cool on the sheet.
Once cool, break into "rustic", uneven pieces.
Crisps can be stored in an airtight container up to 2 days.
Topping:
In a small container, combine raisins and Courvoisier VS. Cover and let steep overnight.
Preheat oven to 350°F and lightly oil a baking sheet.
Place the tomatoes, cut side up, on the sheet and sprinkle with salt and pepper. Drizzle with the olive oil.
Roast for 35 minutes.
Remove from the oven and sprinkle with raw sugar, thyme and rosemary.
Return to the oven and roast a further 10 minutes.
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.
Puree until smooth and thick.
Let cool, then scrape into a bowl and chill before serving.
Serving:
Place 1-2 tsp of the Caramelized Tomato Topping on top of each crisp. Garnish with green onion.
Serve within 3 hours of assembly.
Serving Size: Makes 20
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 425°F.
In a large bowl, combine flour, raw sugar, salt and pepper.
Add the olive oil, Courvoisier VS and just enough water to form a stiff but sticky dough.
Turn mixture out onto a cornstarch-dusted counter, knead briefly and form into a ball.
Divide dough in half and let rest 15 minutes (uncovered).
Working with one portion at a time, Place on a sheet of parchment dusted generously with cornstarch and roll until paper-thin.
Transfer the parchment to a baking sheet. Repeat wth remaining dough and another sheet of parchment.
Bake, 1 sheet at a time, for 15 minutes, rotating sheet after 7 minutes.
Cool on the sheet.
Once cool, break into "rustic", uneven pieces.
Crisps can be stored in an airtight container up to 2 days.
Topping:
In a small container, combine raisins and Courvoisier VS. Cover and let steep overnight.
Preheat oven to 350°F and lightly oil a baking sheet.
Place the tomatoes, cut side up, on the sheet and sprinkle with salt and pepper. Drizzle with the olive oil.
Roast for 35 minutes.
Remove from the oven and sprinkle with raw sugar, thyme and rosemary.
Return to the oven and roast a further 10 minutes.
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.
Puree until smooth and thick.
Let cool, then scrape into a bowl and chill before serving.
Serving:
Place 1-2 tsp of the Caramelized Tomato Topping on top of each crisp. Garnish with green onion.
Serve within 3 hours of assembly.
Serving Size: Makes 20
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 55.6
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 58.2 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.5 g
- Protein: 0.9 g
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