Nutrients per serving
- Protein: 9.0 grams
- Fat: 25.0 grams
- Carbohydrates: 25.0 grams
- Calories: 359
- Source of Fibre
Potatoes
Herbed Potato Towers with Roasted Tomato, Chevre and Tomato Coulis
This is a scrumptious hot appetizer or a sophisticated accompaniment to any meal. Make velvety smooth mashed potatoes with a potato ricer, available at any housewares store.
Cooking Time: 10 Minutes
Servings: 8
Ingredients:
-
Tomato Sauce:
- 1 head Ontario Garlic, top sliced off
- 6 Ontario Greenhouse Tomatoes, sliced 1/4-inch (5 mm) thick
- 1/4 cup (50 mL) olive oil
- Salt and pepper
- 1/4 cup (50 mL) chicken broth
- 2 tbsp (25 mL) lemon juice
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) balsamic vinegar
- 1 tsp (5 mL) granulated sugar (optional)
- 4 large Ontario Yukon Gold Potatoes, peeled and quartered
- 1/2 cup (125 mL) butter
- 1/4 cup (50 mL) 18% cream sour cream
- 1/4 cup (50 mL) finely chopped fresh parsley
- 2 tbsp (25 mL) finely chopped fresh chives
- 300 g chèvre (goat cheese), sliced into 8 rounds
- Freshly cracked black pepper
- Coarse salt
- Chopped chives
Towers:
Garnish:
Preparation:
Tomato Sauce:
Arrange garlic and tomatoes on parchment paper-lined baking sheet. Drizzle with olive oil; sprinkle with salt and pepper to taste. Roast in 425 F (220 C) oven for 25 to 30 minutes or until softened and browned; let cool.
Reserve 8 tomato slices. Slip skins off remaining tomatoes; chop tomatoes. In saucepan over medium heat, combine chopped tomatoes, roasted garlic, chicken broth, lemon juice, basil, balsamic vinegar, sugar (if using), and salt and pepper to taste; simmer and mash to combine.
Towers:
Meanwhile, in saucepan of boiling salted water, cook potatoes until tender; drain and mash. Add butter, cream, parsley, chives, and salt and pepper to taste; mix well.
Paper-line 8 muffin tins. Add 1/4 cup (50 mL) mashed potato mixture to each (you may have leftovers). Place chèvre round on top of each; top with reserved slice of roasted tomato. Bake in 375 F (190 C) oven for 8 to10 minutes or until chèvre begins to melt.
Spoon 3 tbsp (45 mL), or more if desired, hot tomato sauce onto centre of each plate. Remove parchment paper and place tower in centre of sauce. Garnish with freshly cracked black pepper, coarse salt and chopped fresh chives. Serve immediately
