- 24
Ingredients
- 24 PIECES
- Surprising with their tomato sweetness (bolstered with financier buns made with almond flour and confectioners sugar) and faintly tart, creamy goat cheese.
- FOR FINANCIER BUNS
- 1/3 cup plus 1 tablespoon almond flour
- 1/3 cup plus 1 tablespoon all-purpose flour
- 3/4 cup confectioners sugar
- 1/2 teaspoon salt
- 4 large egg whites, lightly beaten
- 2/3 cup extra-virgin olive oil
- FOR TOMATO FILLING
- 2 medium tomatoes (1/2 lb total)
- 1/4 cup drained sun-dried tomatoes in oil, finely chopped
- 2 tablespoons finely chopped shallot
- 2 teaspoons balsamic vinegar
- FOR GOAT-CHEESE FILLING
- 1/3 cup soft mild goat cheese at room temperature
- 3 tablespoons mascarpone
- 1 tablespoon finely chopped chives
- FOR ASSEMBLY
- 24 small basil leaves
- EQUIPMENT: a mini-muffin pan with 24 (1/8-cup) cups
Preparation
Step 1
MAKE BUNS:
Preheat oven to 325F with rack in middle. Lightly butter muffin cups.
Whisk together all dry ingredients.
Whisk egg whites into dry ingredients until combined. Add oil in a slow stream, whisking.
Divide among muffin cups. Bake until pale golden and springy to the touch, 20 to 25 minutes. Cool in pan 5 minutes.
Remove buns and cool completely on a rack.
MAKE TOMATO FILLING:
Peel and seed tomatoes. Cut into 1/4-inch dice.
Stir diced tomatoes together with sun-dried tomatoes, shallot, vinegar, and 1/4 tsp each of salt and pepper.
MAKE GOAT-CHEESE FILLING:
Stir together goat cheese, mascarpone, chives, and a pinch of salt.
ASSEMBLE HORS D'OEUVRES:
Halve each bun horizontally, then fill sandwich with 1 tsp tomato filling, a basil leaf, and 1 tsp cheese filling.
COOKS NOTES:
Buns can be baked 1 day ahead and kept in an airtight container at room temperature.
Tomato and goat-cheese fillings can be made 1 day ahead and chilled.