Crunchy candied tomatoes and goat cheese with honey

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Crunchy candied tomatoes and goat cheese with honey

Crunchy candied tomatoes and goat cheese with honey






Crunchy candied tomatoes and goat cheese with honey
Crunchy candied tomatoes and goat cheese with honey
Ingredients
Number of people
-
6
+

24 tomatoes (cocktail preferably, for taste)

2 chavignol droppings

6 sheets of brick

Salad (young shoots or mesclun or...)

Salt

Flower of salt

Olive oil

Pepper 5 berries

Thyme

Basil (fresh or frozen)
For the salad dressing:

Mustard

Raspberry vinegar (if possible)

Oil ("normal")

1 large tablespoon of honey (all-flower type)



Preparation 
TOTAL TIME: 2H20
Preparation: 20 min
Cooking time: 2 h
Step 1
Preparation of candied tomatoes:
Step 2
cut all the tomatoes in half. Place them (skin side down) in the oven dish. Put on top: fleur de sel, 5-berry pepper, finely chopped herbs and olive oil. Bake in the oven for 2 hours at 150°C.
Step 3
Let them cool in the oven for at least two hours.
Step 4
Preparation of crisps:
Step 5
In each sheet of brick (one per person) place 4 half tomatoes, on top half a goat (cut into coarse strips) and close the sheet of brick so as to obtain a square (glue the edges with water).
Step 6
Cook for 10 minutes at 180°c.
Step 7
Preparation of the salad dressing:
Step 8
put a tablespoon of mustard + one of raspberry vinegar + 7 of oil + salt / pepper 5 berries and a large tablespoon of honey.
Step 9
Present the starter on the plate with, on the right, the salad on which you will place the remaining candied tomatoes, cut in half and on the other side the crispy.
Step 10
Season the salad with the sauce.
Author's note
Crispy can be prepared before and reheated 5 minutes before serving. It is possible to add herbs to the salad sauce (all types) in order to add flavour.

I add my grain of salt

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