Tomato "Burgers": 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Makes24 hors d’oeuvres

Active time:1 hr
Start to finish:1 1/2 hr

RECIPE BY DAN BARBER

August 2008

These little trompe l’oeil bites will surprise with their tomato sweetness (bolstered with financier buns made with almond flour and confectioners sugar) and faintly tart, creamy goat cheese.

For financier buns

1/3 cup plus 1 tablespoon almond flour
1/3 cup plus 1 tablespoon all-purpose flour
3/4 cup confectioners sugar
1/2 teaspoon salt
4 large egg whites, lightly beaten
2/3 cup extra-virgin olive oil

For tomato filling

2 medium tomatoes (1/2 lb total)
1/4 cup drained sun-dried tomatoes in oil, finely chopped
2 tablespoons finely chopped shallot
2 teaspoons balsamic vinegar

For goat-cheese filling

1/3 cup soft mild goat cheese at room temperature
3 tablespoons mascarpone
1 tablespoon finely chopped chives

For assembly

24 small basil leaves

Equipment:

a mini-muffin pan with 24 (1/8-cup) cups

Make buns:

Preheat oven to 325ºF with rack in middle. Lightly butter muffin cups.
Whisk together all dry ingredients.
Whisk egg whites into dry ingredients until combined. Add oil in a slow stream, whisking.
Divide among muffin cups. Bake until pale golden and springy to the touch, 20 to 25 minutes. Cool in pan 5 minutes. Remove buns and cool completely on a rack.

Make tomato filling:

Cut a shallow X in bottom of each fresh tomato. Blanch in a saucepan of boiling water 30 seconds, then transfer to an ice bath. Peel and seed tomatoes. Cut into 1/4-inch dice.
Stir diced tomatoes together with sun-dried tomatoes, shallot, vinegar, and 1/4 tsp each of salt and pepper.

Make goat-cheese filling:

Stir together goat cheese, mascarpone, chives, and a pinch of salt.

Assemble hors d’oeuvres:

Halve each bun horizontally, then fill sandwich with 1 tsp tomato filling, a basil leaf, and 1 tsp cheese filling.

Cooks’ notes:

Buns can be baked 1 day ahead and kept in an airtight container at room temperature.
Tomato and goat-cheese fillings can be made 1 day ahead and chilled.

Photograph by John Kernick