Umami “Flavorbombs”

Summary

Yield
Servings
SourceRecipe from Krissy Ruddy
Prep time30 minutes
Cooking time4 hours
Total time4 hours, 30 minutes

Description

Aka: Tomato, Goat Cheese, Shiitaki & Onion Crostinis – need this description say more? Yum! This recipe was taught at a Depth of Flavor workshop with Krissy Ruddy. 

Ingredients

10 ounces
cheese, goat (chevre)
1/4 cup
milk (or cream)
   
herbs, fresh (rosemary, thyme, chives (optional))
1 pint
tomato, cherry (or pear tomatoes, halved)
2 tablespoons
olive oil
1/4 teaspoon
salt
2  
onion, white
   
maple syrup (a drizzle)
   
salt (to taste)
   
black pepper (to taste)
   
olive oil (a drizzle)
   
butter (couple knobs)
1/2 pound
mushrooms, shiitake (stemmed and sliced)
3 tablespoons
olive oil
1/4 teaspoon
salt
1  
puff pastry (or 6 Pre-baked Pressed Nut Tart Crusts )

Instructions

To make Tomatoes: Preheat oven to 150 degrees F. Toss tomatoes with oil and salt on baking sheet, and bake 3 hours, or until tomatoes are tender and roasted. (If in a rush you can up the heat to 350 degrees for about 25 minutes, but keep a close eye on them.) Set aside.

To make Mushrooms: Increase oven temperature to 350 degrees F. Toss mushrooms with oil and salt on baking sheet and roast 30 minutes, or until browned and crispy, stirring occasionally.

To make Chevre Mousse: in a bowl, whisk together goat cheese (make sure it is room temp) and milk until goat cheese has softened. Mix in herbs if desired.

Caramelize onions: heat oil and butter over medium to medium low heat and thinly slice the onions. Add   onions, and a drizzle of maple to the pan, stirring frequently. Let the onions caramelize for about 15-20 minutes until they start to brown. Season with salt and pepper – set aside.

To assemble: Place ingredients in ready-made Pressed Nut Tart Crusts (recipe link below), top with fresh herbs and serve OR preheat oven to 400 degrees F. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. Spread goat cheese mixture evenly over pastry. Fold over 1/2-inch border on all sides and press edges to seal. Refrigerate 10 minutes. Top with tomatoes and onion, season with salt and pepper. Bake until pastry is golden brown and crisp, 25 minutes. Let cool slightly. Top with mushrooms and herbs before cutting into squares. Serve warm or at room temperature. Serves 6 or more (depending on size of slices).

Notes

Try making Pressed Nut Tart Crusts from scratch with this recipe!