Goat Cheese Crisps with Tomato-Cucumber-Mint “Salsa”

For the Goat Cheese Crisp

Makes 30 pieces

1.5       Cups All-Purpose Flour

6          Tablespoons Unsalted Butter, Room Temperature

10        Ounces Goat Cheese, Room Temperature

6          Tablespoons Crème Fraiche or Sour Cream

1          Teaspoon Fine Sea Salt

½         Teaspoon Freshly Ground Black Pepper

1          Egg White Beaten with a Pinch of Fine Sea Salt

In the bowl of a food processor fitted with the steel blade, combine flour, butter, goat cheese, crème fraiche salt and pepper and pulse to blend. Process until mixture comes together. Turn on to a lightly floured surface and gently knead mixture together. Knead only a few times. Divide mixture in half and roll each half into a log about 8 inches long and 1½” in diameter.

Wrap in plastic and refrigerate for at least 4 hours or overnight.

When ready to bake, preheat oven to 375° F. Slice the logs into ½” rounds and place on two baking sheets lined with parchment or silpat. Brush each round with the egg white and salt mixture. Bake until golden, 18-20 minutes (15-18 if using convection oven) rotating the pans half way through the cooking time.

Cool slightly on pans before using. Transfer to a dish and top with salsa mixture.

For the Tomato-Cucumber-Mint “Salsa”

2          Medium Vine Ripened Red Tomatoes, Seeds and Pulp Removed, Finely Diced

2          Medium Vine Ripened Yellow Tomatoes, Seeds and Pulp Removed and Finely Diced

½         Small European Cucumber, Seeds Removed, Finely Diced

1          Tablespoon Fresh Mint, Finely Chopped

1          Tablespoon Red Onion, Finely Diced

2          Roasted Garlic Cloves, Smashed

3          Tablespoons Extra Virgin Olive Oil

1½       Tablespoon White Balsamic Vinegar

In a medium bowl combine all the ingredients and toss with a spoon to blend. Cover and refrigerate for at least 4 hours or overnight. This will give the salsa time to allow the flavors to blend together.

Top each warm crisp with some of the mixture and garnish with a leaf of parsley or a very SUPER SMALL leaf of mint.

Goat Cheese Crisp with Tomato-Cucumber-Mint "Salsa"

Goat Cheese Crisp with Tomato-Cucumber-Mint “Salsa”

One Response to Goat Cheese Crisps with Tomato-Cucumber-Mint “Salsa”

  1. Pingback: Appetizers and Hors d’oeuvres | Camille Cooks For You

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