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.

People Who Like This Dish 2
Reviews & Comments 4

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  • 22566 8 years ago
    Jo Jo you have done it again.
    Bringing together Napoleon and Josephine as they set in what Hortense would call the'delicious spot' The Château de Malmaison.
    I can almost visualize them setting in the exquisite flower gardens as I set here having Vals de las Flores tickle my ear.
    Well done.
    Kind Regards
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  • luisascatering 8 years ago
    this is brilliant!
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  • jo_jo_ba 8 years ago
    The tasting notes of Courvoisier VS:

    Colour: gold, amber light.
    Aroma: fruity, slightly sweet, young oak and smell of alcohol.
    Taste: a little spicy at first, but soon after soft palate with sweet, fruity and floral tones. By using new oak barrels, there is a strong woody flavor perceptible.
    After-taste: short, intense, sharp and very powerful.
    Origin: mainly Finnish but also Bois Grande Champagne, Petite Champagne and Borderies.
    Age: 4-7 years old.
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  • jo_jo_ba 8 years ago
    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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