For the Goat Cheese Crisp
Makes 30 pieces
1½ 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,
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”