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.
Edible gold leaf is available from speciality cookware shops and online at https://www.chefswarehouse.com/
Tips using gold leaf-
- 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.