Snack

Caramelized Tomato and Courvoisier Canapes is for Snack.

Caramelized Tomato and Courvoisier Canapes takes 1700 minutes to prepare.

Caramelized Tomato and Courvoisier Canapes takes 60 minutes to cook.

Caramelized Tomato and Courvoisier Canapes makes 20 servings.

The ingredients for Caramelized Tomato and Courvoisier Canapes are:

Crisps:
1 cup flour
1/2 tsp raw sugar
1/2 tbsp coarse sea salt or Kosher salt
1/2 tsp coarsely ground black pepper
1 tbsp olive oil
2 tbsp Courvoisier VS cognac
3 tbsp water or more, as needed
cornstarch for rolling
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Caramelized Tomato Topping:
2 tbsp dark raisins
3 tbsp Courvoisier VS cognac
5 large plum tomatoes, quartered and seeded
1/2 tsp coarse sea salt or Kosher salt
1/4 tsp freshly ground black pepper
1 tbsp olive oil
1 tsp raw sugar
1/2 tbsp thyme
1 tsp rosemary
zest of 1/2 lemon
2 tbsp ground almonds
2 tbsp fine, dry breadcrumbs
1 green onion, minced, plus some for garnish

Here is how you make Caramelized Tomato and Courvoisier Canapes:

Crisps:Preheat oven to 425?F. In a large bowl, combine flour, raw sugar, salt and pepper. Add the olive oil, Courvoisier VS and just enough water to form a stiff but sticky dough.Turn mixture out onto a cornstarch-dusted counter, knead briefly and form into a ball.Divide dough in half and let rest 15 minutes (uncovered). Working with one portion at a time, Place on a sheet of parchment dusted generously with cornstarch and roll until paper-thin. Transfer the parchment to a baking sheet. Repeat wth remaining dough and another sheet of parchment.Bake, 1 sheet at a time, for 15 minutes, rotating sheet after 7 minutes.Cool on the sheet.Once cool, break into "rustic", uneven pieces.Crisps can be stored in an airtight container up to 2 days.Topping:In a small container, combine raisins and Courvoisier VS. Cover and let steep overnight.Preheat oven to 350?F and lightly oil a baking sheet. Place the tomatoes, cut side up, on the sheet and sprinkle with salt and pepper. Drizzle with the olive oil.Roast for 35 minutes. Remove from the oven and sprinkle with raw sugar, thyme and rosemary.Return to the oven and roast a further 10 minutes.Let cool 10 minutes, then scrape the entire pan contents into a blender or small food processor and add the raisins (with liquid), lemon zest, ground almonds, breadcrumbs and green onion.Puree until smooth and thick.Let cool, then scrape into a bowl and chill before serving.Serving:Place 1-2 tsp of the Caramelized Tomato Topping on top of each crisp. Garnish with green onion.Serve within 3 hours of assembly.Serving Size: Makes 20Number of Servings: 20Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Caramelized Tomato and Courvoisier Canapes is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 55.6

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 58.2 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 0.5 g
• Protein: 0.9 g

The dietary needs meet for Caramelized Tomato and Courvoisier Canapes is Vegan