prep time: tbd
cook time: tbd
1/3 cup + 1 tablespoon almond flour
1/3 cup + 1 tablespoon flour
3/4 cup confectioners sugar
1/2 teaspoon salt
4 large egg whites - lightly beaten
2/3 cup olive oil
tomato filling ingredients:
2 medium tomatoes
1/4 cup drained sundried tomatoes in oil - finely chopped
2 tablespon shallot - finely chopped
2 teaspoon balsamic vinegar
goat cheese filling ingredients:
1/3 cup soft mild goat cheese at room temperature
3 tablespoon mascarpone
1 tablespoon chives - finely chopped
1. preheat oven to 325 degrees. lightly butter muffin cups. whisk togther flours, sugar and salt. whisk egg whites into dry ingredients until combined. add oil in a slow stream, whisking constantly. divide batter among muffin cups. bake until pale golden and springy to the touch, 20 - 25 minutes. cool in pan for 5 minutes. remove buns and cool completely on rack.
tomato filling steps:
1. cut a shallow "x" in the bottom of each fresh tomato. blanch in a saucepan of boiling water for 30 seconds, then transfer to an ice bath. when cool, peel and seed tomatoes. cut into 1/4-inch dice. stir diced tomatoes together with the sundried tomatoes, shallots, vinegar, and season with salt and pepper.
goat chees filling steps:
1. stir together goat chees, mascarpone, chives and a pinch of salt.
2. halve each bun horizontally, then fill sandwish with 1 teaspoon tomato filling, basil leaf, and 1 teaspoon cheese filling.
- goop, october 2013