Caramelized Tomato And Courvoisier Canapes
From jo_jo_ba 11 years ago
- 2 days to make
- Serves 20
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. See less
Ingredients
Crisps
- 1 cup flour shopping list
- 1/2 tsp raw sugar shopping list
- 1/2 tbsp coarse sea salt or kosher salt shopping list
- 1/2 tsp coarsely ground black pepper shopping list
- 1 tbsp olive oil shopping list
- 2 tbsp Courvoisier VS cognac shopping list
- 3 tbsp water or more, as needed shopping list
- cornstarch for rolling shopping list
Caramelized Tomato Topping
- 2 tbsp dark raisins shopping list
- 3 tbsp Courvoisier VS cognac shopping list
- 5 large plum tomatoes, quartered and seeded shopping list
- 1/2 tsp coarse sea salt or kosher salt shopping list
- 1/4 tsp freshly ground black pepper shopping list
- 1 tbsp olive oil shopping list
- 1 tsp raw sugar shopping list
- 1/2 tbsp thyme shopping list
- 1 tsp rosemary shopping list
- zest of 1/2 lemon shopping list
- 2 tbsp ground almonds shopping list
- 2 tbsp fine, dry breadcrumbs shopping list
- 1 green onion, minced, plus some for garnish shopping list
How to make it
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. See Photo
- Crisps can be stored in an airtight container up to 2 days.
Caramelized Tomato 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. See Photo
- 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. See Photo
- Puree until smooth and thick.
- Let cool, then scrape into a bowl and chill before serving.
Assembly
- Place 1-2 tsp of the Caramelized Tomato Topping on top of each crisp. Garnish with green onion.
- Serve within 3 hours of assembly.
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