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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Mini Tomato and Goat Cheese Burgers

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Mini Tomato and Goat Cheese Burgers Empty Mini Tomato and Goat Cheese Burgers

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

    Mini Tomato and Goat Cheese Burgers Img54l
    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.





    • 605

    Ingredients:

    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


    Directions:

    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.

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