Roasted Tomato Soup with Crispy Goat Cheese Savory Cake
Makes 8 servings
Ingredients
7 Plum (Roma) tomatoes, cut in halves and lightly squeezed with
your fingers to remove excess liquid and seeds
1 large white onion, roughly chopped
6 large whole cloves garlic, peeled
1/3 cup of olive oil
Salt and fresh ground pepper to taste
2 tablespoons all purpose flour
32 oz low sodium Chicken or vegetable stock
2 – 14 oz canned diced tomatoes
2 tablespoons fresh thyme leaves
½ pint heavy cream
1 tablespoon granulated sugar
20 leaves fresh basil
1 dash chili flakes
For the goat cheese cakes
4 oz Goat cheese log
1 tablespoon Olive oil
8 large leaves fresh Basil, chopped
1 egg
½ cup Panko bread crumbs plus 1 cup for the crust
1 cup all purpose flour
2 large eggs beaten with two tablespoons water
Method
Ingredients
2 heads of Romaine lettuce, chopped on a sharp angle in 3 inch
pieces
Parmesan cheese, 18 shaved pieces using a vegetable peeler
18 wonton wrappers
1 cup Parmesan cheese, grated
For the dressing:
1 clove garlic, minced
2/3 cups good mayonnaise
½ cup Parmesan cheese, grated
3 tablespoons white wine vinegar
1/2 teaspoon Worcestershire sauce
1/8 each of salt and freshly ground pepper
Directions
- For the wonton crisps, preheat oven 325 degrees. Spray a parchment lined sheet tray with cooking spray. Place the wonton wrappers flat. Spray with additional cooking spray and sprinkle with the grated Parmesan cheese. Bake for 4-6 minutes or until golden crisp.
- Place all he ingredients in a food blender, pulse to thoroughly blend. To Serve Toss the lettuce with the dressing. To build the Napoleon, place Parmesan crisp on a plate. Top with a small bunch of salad. Continue until you have 3 layers of each. Garnish with 3 pieces of Parmesan shavings. Do the same until all 8 servings are completed
