Caramelized Tomato and Courvoisier Canapes

"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."
 
Download
photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca photo by YummySmellsca
Ready In:
49hrs
Ingredients:
21
Yields:
20 appetizers
Serves:
20
Advertisement

ingredients

Advertisement

directions

  • 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.
  • 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.
  • Place 1-2 tsp of the Caramelized Tomato Topping on top of each crisp. Garnish with green onion.
  • Serve within 3 hours of assembly.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes