Flaky Caramelized Tomato Bites
Servings: 12 bites
7 ounces [198 g] frozen puff pastry dough, thawed
1 egg yolk
1 tablespoon [15 mL] cold water
1 tablespoon [15 g] butter
2 cloves garlic, minced
1 teaspoon [5 mL] brown sugar
1 tablespoon [15 mL] aged balsamic vinegar of Modena
9 4/5 ounces [280 g] mini sweet tomatoes, halved
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] pepper
1/2 [1 3/4-ounce / 50-g] package fresh basil, chopped
2 ounces [60 g] shaved La Tomme de Brebis de Charlevoix cheese [approximately 1/3 cup - 80 mL]
Preheat oven to 400°F [200°C].
Onto a lightly floured surface, roll out thawed dough to 1/8-inch [3-mm] thickness.
Using a 2-inch [5-cm] round cookie cutter, cut out 12 circles.
Arrange apart onto a parchment paper-lined baking sheet.
Beat together egg yolk and cold water.
Brush over dough.
Bake into preheated oven for 10 minutes.
Remove baking sheet from oven; place a second baking sheet on top, pressing down gently to stop pastry circles from rinsing any further.
Place stacked baking sheets in oven and bake for 8 minutes more; remove from oven.
Meanwhile, into a skillet over medium heat, cook butter and minced garlic without browning, for approximately 2 minutes.
Stir in brown sugar and balsamic vinegar, until brown sugar is dissolved, and liquid comes to a boil.
Add tomato halves and cook for approximately 5 to 8 minutes, until slightly caramelized.
Season with salt and pepper.
Remove top baking sheet and divide tomatoes over pastry circles.
Bake for 5 minutes.
Serve, garnished with chopped fresh basil and cheese shavings.
the cheese is a French/Swiss cow/goat/sheep cheese -
Toma
Toma is one of the most famous Italian cheeses. Its name is derived from the process of cheese making. 'Toma' actually means 'cheese made by the farmer himself'!
It is produced primarily in Aosta Valleys and Piedmont regions of Northern Italy. Famous as the region's specialties, this soft or semi-hard cheese is made from Italian cow's milk.
Closely related to the French tome, Toma comes in variety of types. Every type is usually named after the region and the place where it is made. Toma Piemontese variety, which has PDO status (Protected Designation of Origin) under EU, comes from Piedmont legislation while Toma di Gressoney, which is recognized as ‘Prodotto agroalimentare tradizionale’, comes from Gressoney Valley.
When grilled and served with melets, burgers, sauces and casseroles, the cheese tastes best. It also goes well with Peaches, honey, fruit compotes, Fig jam, Toasted nuts, Balsamic syrup, and Sautéed greens.
Made from pasteurized cow's milk
Country of origin: Italy
Region: Aosta Valley and Piedmont regions of Northern Italy
Type: semi-hard
Fat content: 45%
Texture: creamy
Rind: natural
Colour: pale yellow
Flavour: buttery, creamy, tangy
Aroma: grassy
Vegetarian: yes
Servings: 12 bites
7 ounces [198 g] frozen puff pastry dough, thawed
1 egg yolk
1 tablespoon [15 mL] cold water
1 tablespoon [15 g] butter
2 cloves garlic, minced
1 teaspoon [5 mL] brown sugar
1 tablespoon [15 mL] aged balsamic vinegar of Modena
9 4/5 ounces [280 g] mini sweet tomatoes, halved
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] pepper
1/2 [1 3/4-ounce / 50-g] package fresh basil, chopped
2 ounces [60 g] shaved La Tomme de Brebis de Charlevoix cheese [approximately 1/3 cup - 80 mL]
Preheat oven to 400°F [200°C].
Onto a lightly floured surface, roll out thawed dough to 1/8-inch [3-mm] thickness.
Using a 2-inch [5-cm] round cookie cutter, cut out 12 circles.
Arrange apart onto a parchment paper-lined baking sheet.
Beat together egg yolk and cold water.
Brush over dough.
Bake into preheated oven for 10 minutes.
Remove baking sheet from oven; place a second baking sheet on top, pressing down gently to stop pastry circles from rinsing any further.
Place stacked baking sheets in oven and bake for 8 minutes more; remove from oven.
Meanwhile, into a skillet over medium heat, cook butter and minced garlic without browning, for approximately 2 minutes.
Stir in brown sugar and balsamic vinegar, until brown sugar is dissolved, and liquid comes to a boil.
Add tomato halves and cook for approximately 5 to 8 minutes, until slightly caramelized.
Season with salt and pepper.
Remove top baking sheet and divide tomatoes over pastry circles.
Bake for 5 minutes.
Serve, garnished with chopped fresh basil and cheese shavings.
the cheese is a French/Swiss cow/goat/sheep cheese -
Toma
Toma is one of the most famous Italian cheeses. Its name is derived from the process of cheese making. 'Toma' actually means 'cheese made by the farmer himself'!
It is produced primarily in Aosta Valleys and Piedmont regions of Northern Italy. Famous as the region's specialties, this soft or semi-hard cheese is made from Italian cow's milk.
Closely related to the French tome, Toma comes in variety of types. Every type is usually named after the region and the place where it is made. Toma Piemontese variety, which has PDO status (Protected Designation of Origin) under EU, comes from Piedmont legislation while Toma di Gressoney, which is recognized as ‘Prodotto agroalimentare tradizionale’, comes from Gressoney Valley.
When grilled and served with melets, burgers, sauces and casseroles, the cheese tastes best. It also goes well with Peaches, honey, fruit compotes, Fig jam, Toasted nuts, Balsamic syrup, and Sautéed greens.
Made from pasteurized cow's milk
Country of origin: Italy
Region: Aosta Valley and Piedmont regions of Northern Italy
Type: semi-hard
Fat content: 45%
Texture: creamy
Rind: natural
Colour: pale yellow
Flavour: buttery, creamy, tangy
Aroma: grassy
Vegetarian: yes
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