Crispy Lavash with Cambozola, Tomato Concasse, and Fresh Basil
- 1 bulb garlic
- 6 heirloom tomatoes
- 1/4 cup shallots
- 2 tbsps olive oil
- 16 2X3 inch pieces of lavash
- 1/8 cup grated parmesan
- 1/4 oz basil chiffonade
- 4 ozs Cambozola cheese
- salt and pepper to taste
Heat oven to 350 ˚F.
Cut the top off the whole bulb of garlic. Place on a piece of foil and drizzle the bulb with olive oil and sprinkle with salt and pepper. Wrap the foil around the garlic and twist the foil together at the top for a tight seal. Place on an oven safe tray and bake for 20 minutes then set aside to cool. When cool, squeeze roasted garlic cloves out of roasted bulb into a small bowl.
Fill a large bowl with ice cubes and water and set aside. Bring a large pot of water to a boil. Cut an X in 6 tomatoes with a knife. I used heirloom tomatoes, so they look as good as they taste. Place prepared tomatoes in boiling water for 20-40 seconds or until they start to peel. Remove from boiling water and place in the ice bath until they are cool enough to touch. Remove skins. Cut the tomatoes in half and remove seeds. Cut the flesh of the tomato into small pieces. Add a little olive oil and salt and pepper to taste. This is now called Tomato Concasse.
Heat olive oil in a pan and sauté the shallots. Remove the shallots from the pan and set aside. Add the lavash pieces to the hot pan. Cook the lavash until crisp then remove from the pan and sprinkle the hot pieces with parmesan cheese.
To build your appetizer, take a piece of crispy lavash and spread on a small amount of roasted garlic followed by cambozola. Top with basil chiffonade and 1 ½ teaspoons of tomato concasse. Finish with a sprinkling of sauteed shallots and garnish with more basil.
Serve as an appetizer paired with 1850 Wine Cellars 2018 Petite Sirah.
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