Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Mini Tomato and Goat Cheese Burgers



Posts : 17777
Thanked : 876
Join date : 2013-01-12

Mini Tomato and Goat Cheese Burgers

Post by Lobo on Thu 28 Jan 2016, 11:21 pm

Mini Tomato and Goat Cheese Burgers

Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 8
These little vegetarian sandwiches make a tasty starter for a summertime gathering.

  • Printer Friendly Version

  • 605


For the buns:

  • 1/3 cup plus 1 Tbs. almond flour

  • 1/3 cup plus 1 Tbs. all-purpose flour

  • 3/4 cup confectioners’ sugar

  • 1/2 tsp. kosher salt
  • 4 egg whites, lightly beaten

  • 2/3 cup extra-virgin olive oil

For the tomato filling:

  • 2 tomatoes, about 1/2 lb. total, peeled, seeded and cut into 1/4-inch dice
  • 1/4 cup drained sun-dried tomatoes in oil, finely chopped

  • 2 Tbs. finely chopped shallot

  • 2 tsp. balsamic vinegar

  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper

For the cheese filling:

  • 1/2 cup soft mild goat cheese, at room temperature

  • 5 Tbs. mascarpone cheese
  • 1 1/2 Tbs. finely chopped fresh chives

  • Pinch of kosher salt

  • 24 small fresh basil leaves


Preheat an oven to 325°F. Lightly butter a 24-cup mini muffin pan.

To prepare the buns, in a bowl, whisk together the almond flour, all-purpose flour, confectioners’ sugar and salt. Whisk in the egg whites until combined. While whisking, add the olive oil in a slow, steady stream. Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake until the buns are pale golden and springy to the touch, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn the buns out onto the rack and let cool completely.

To make the tomato filling, in a small bowl, stir together the diced fresh tomatoes, sun-dried tomatoes, shallot, vinegar, salt and pepper.

To make the cheese filling, in another small bowl, stir together the goat cheese, mascarpone, chives and salt.

To assemble the mini burgers, using a serrated knife, cut the buns in half horizontally. Spread 1 tsp. tomato filling on each bottom bun and top with a basil leaf. Spread 1 tsp. cheese filling on the inside of each top bun and cover the burgers. Makes 24 mini burgers.

Recipe courtesy of Dan Barber, Blue Hill.

Related Tips

  • All About Tomatoes

    Current date/time is Sat 03 Dec 2016, 5:53 pm