JULY AUGUST 2014 - SUMMER IN THE CITY PALATE - FIND US ON STANDS NOW!

City Palate Recipe:

Search Tips:

AKA Wine Bar Confit Tomato and Honey Goat Cheese Roulade

Sept/Oct 2010

Jorel Zielke suggests serving this dish with crostini and fresh mint – “the mint is essential.” Vary the flavour by garnishing with a reduction of balsamic vinegar.

10-12 Roma tomatoes

salt and freshly cracked pepper

sugar for sprinkling

olive oil for drizzling

1 garlic clove, sliced thin

lots of fresh thyme sprigs

12 oz. Fairwinds Farm chèvre

honey

salt and pepper

crostini

fresh mint leaves, whole or slivered

Put a large pot of water on the stove and bring to a boil. Prepare an ice bath. Core the tomatoes and shallowly score the bottom of each tomato with an X. Immerse the tomatoes in the boiling water until the skin peels. Place in the ice bath immediately to cool. Using a small paring knife peel the skin off each tomato. Cut each tomato into quarters and remove the seeds. Generously coat a parchment-lined baking sheet with olive oil. Season the baking sheet with the salt, pepper and sugar, then place the tomatoes cut-side down on the paper. Drizzle the tops with more oil and season. Place an individual slice of garlic on each tomato piece, then place sprigs of thyme all over the tomatoes.

If using a gas oven, place the tomatoes in the oven overnight without turning on the oven: the heat from the pilot light will slowly dehydrate the tomatoes. If using an electric oven, bake the tomatoes at 200°F, keeping a close eye on them, for a few hours until they start to caramelize slightly.

In a small bowl, mash the goat cheese and sweeten to taste with honey, then season with salt and pepper. Portion 2 oz. of cheese per person. For each person, lay 5 to 7 pieces of tomato on a piece of plastic wrap so that they slightly overlap each other. Cover with another piece of plastic wrap and lightly flatten the tomatoes using a mallet. Remove the top piece of plastic. On a separate piece of plastic wrap, roll each cheese portion into a cylinder about the same length as the tomatoes. Place the cheese in the center of the pounded tomatoes and roll the bottom layer of plastic wrap up and over the cheese as if you were making sushi so the cheese is completely encased in tomato. Keep refrigerated and keep the plastic wrap around the roulade until ready to serve. To serve, unwrap each portion. Garnish with crostini and fresh mint. Serves 6.