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
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:
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.
