Gold Sweet Solanato™ Tomato Parmesan Crumbed Baguette
- 200g Sweet Solanato™ Tomatoes
- 340g baguette
- 1/3 cup plain flour
- 3 eggs
- 2 cups panko crumbs
- 1 cup shredded parmesan cheese
- 150g goats cheese chervre
- 3 tbs sour cream or quark
- 2 tbs chopped chives
- 1/4 cup basil leaves, shredded
- Light olive oil, for cooking
- 100g quince paste, sliced, to serve
- 2/3 cup caramelized onions, to serve
- 1 packet edible gold leaf
- Cut the baguette into 18 x 1 ½cm thick slices. Spoon the flour in a sieve. Whisk eggs and 3 tablespoons cold water together in a shallow dish. Combine the panko crumbs and Parmesan in a shallow dish.
- Lightly dust both sides of the baguette slices with flour. Then one at a time dip into the egg then breadcrumbs, using fingertips to press crumbs on. Combine the goats cheese, sour cream, chives and basil, season.
- Cover the base of a non-stick frying pan with oil and heat over medium heat until hot. Cook the crumbed bread in batches, for 2 minutes each side or until golden. Transfer to a wire rack to cool. Spread the goats cheese over one side of each bread slice. Top with quince paste or onions.
- Drape gold leaf carefully over each tomato then place on the baguette. Garnish with small basil leaves. Serve immediately.
- Wipe the Sweet Solanato™ tomatoes with paper towel. Invert the paper and gently lower the gold leaf onto the tomatoes one at a time.
- Rub the paper gently with the back of a metal spoon to release the charge and allow the gold leaf to attach itself.
- If necessary, use a dry, soft brush to carefully shape the leaf on the tomatoes.
- Try to avoid touching the leaf with your fingers, and avoid areas near a fan or breeze.