Ingredients
-
1
-
1/2
-
1/2
-
1/2
-
1
-
2
-
3
-
-
2
-
3
-
5
-
1/2
-
1/4
-
1
-
1
Directions
Caramelized Tomato and Courvoisier Canapes, Spicy black pepper crisps made with a touch of Courvoiser VS are the perfect base for a rich caramelized tomato, almond and herb compote with a twist – dark raisins steeped in the Cognac The topping takes a day to steep, and tastes better done a few days in advance The crisps are best done the day of serving although they will keep 1-2 days
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Steps
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1
Done
|
Preheat Oven to 425f |
|
2
Done
|
in a Large Bowl, Combine Flour, Raw Sugar, Salt and Pepper. |
|
3
Done
|
Add the Olive Oil, Courvoisier Vs and Just Enough Water to Form a Stiff but Sticky Dough. |
|
4
Done
|
Turn Mixture Out Onto a Cornstarch-Dusted Counter, Knead Briefly and Form Into a Ball. |
|
5
Done
|
Divide Dough in Half and Let Rest 15 Minutes (uncovered). |
|
6
Done
|
Working With One Portion at a Time, Place on a Sheet of Parchment Dusted Generously With Cornstarch and Roll Until Paper-Thin. |
|
7
Done
|
Transfer the Parchment to a Baking Sheet. Repeat Wth Remaining Dough and Another Sheet of Parchment. |
|
8
Done
|
Bake, 1 Sheet at a Time, For 15 Minutes, Rotating Sheet After 7 Minutes. |
|
9
Done
|
Cool on the Sheet. |
|
10
Done
|
Once Cool, Break Into "rustic", Uneven Pieces. |
|
11
Done
|
Crisps Can Be Stored in an Airtight Container Up to 2 Days. |
|
12
Done
|
in a Small Container, Combine Raisins and Courvoisier Vs. Cover and Let Steep Overnight. |
|
13
Done
|
Preheat Oven to 350f and Lightly Oil a Baking Sheet. |
|
14
Done
|
Place the Tomatoes, Cut Side Up, on the Sheet and Sprinkle With Salt and Pepper. Drizzle With the Olive Oil. |
|
15
Done
|
Roast For 35 Minutes. |
