Parmesan Crisp Canapés with Goats Cheese, Asparagus and Lemon & Tomato Sauce

Parmesan Crisp Canapés with Goats Cheese, Asparagus and Lemon & Tomato Sauce

This week I treated myself to Thomas Keller’s The French Laundry Cookbook. I’ve been coveting it since I first saw it when we went to Napa as part of our honeymoon (Napa IS my spiritual home!), during a wine tour we went past The French Laundry gardens, where they grow all their own produce for the restaurant, including baby lambs.  It was a sight to behold! The French Laundry is regarded as one of the world’s finest restaurants, I am planning my visit!

Now, I don’t pretend for one second I can recreate any of these dishes like they do in the restaurant, in fact, the book is so beautiful I think it will remain on my coffee table rather than on my kitchen work top! What it is great for, is inspiration. On my first foray into the pages I came across Keller’s parmesan crisps.  Super simple and easy to make.

In this recipe I have layered some strong flavours and honestly, these treats are gorgeous! They taste like spring! Serve at a dinner party with some bubbles, or do what I did, bake them up on a dreary grey day for a light tasting treat.  They aren’t brittle, meaning you can scoop them straight into your face with no mess!

 

Makes 8

  • 60g grated parmesan (don’t use the pre-grated stuff as it’s too dry)
  • 4 stems of fine asparagus
  • 1 tbsp tomato puree
  • juice of 1/2 lemon
  • 125g goats cheese
  • a good sprinkle of cracked black pepper
  • 1 spring onion

Pre-heat the oven to 180º.

Line a baking tray with baking paper, and put in two teaspoons of the freshly grated parmesan into a 3″ chef’s ring (you can do this by hand if you don’t have any small rings). Spread the parmesan evenly over the surface.  Repeat until you have 8 circles of parmesan, leave a good gap between each circle.  Put them in the oven for 8 minutes.

Keep your eye on the parmesan circles, don’t let them colour like this….IMG_2797

…they will taste burnt! I had to do a whole new batch! They need to retain the original colour of the parmesan – they may look uncooked, but don’t let them fool you!

When they are ready, use a spatula to gently lift them off of the sheet and place them on a rolling pin to curl them.  At this stage they are still soft, work quickly.

While they cool, put the asparagus in to a med-hot pan (no oil).  I like to use a griddle so that you get the sear lines. Cook for about 5 mins until soft.

In a small bowl, mix together the tomato puree and lemon juice until combined.

In another bowl mix together the goats cheese with a good sprinkling of cracked black pepper.

Now time to put in all together!

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First place a small dollop (you really don’t need much!) of the tomato sauce on to the middle of each crisp and spread with the back of a teaspoon. Next cut the asparagus in half lengthways, and then in half again. Lay two strips onto the top of the tomato sauce. Using two table spoons, take a small scoop of goats cheese and style into a quenelle (mine are far from perfect!) and place on top of the asparagus.  Finish with a few thin slices of spring onion – I used the greener parts of the onion so they are not an overpowering taste.

This will keep in the fridge for around 5-6 hours.

And there you go – some super tasty canapés inspired by one of the world’s best restaurants!  

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2 Comments

  1. This looks delicious!! I’m a parmesan addict. I just can’t stop eating it!!

  2. Very fancy – and no meat!

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