Tomatoes with Organic Goat Cheese and Barbecued Duck Crostini

By LaLaCooks

Allow 24 hours to strain tomato water.

This is a great tasting dish created from the traditional bruschetta. Tomato water is a good substitute for tomato consomme and can also be used as a soup stock. Grey salt is an unrefined sea salt harvested on the coast of France.

Suggested Wine: Sancerre 2004, Pascal Jolivet, Loire, France

Ingredients

• Tomato Water:
• 1 kg whole ripe Roma tomatoes (about 18 tomatoes)
• 6 ml. grey salt
• Crostini:
• 4 slices organic goat cheese
• 4 slices Calabrese bread
• 50 ml. extra-virgin olive oil
• 10 yellow cherry tomatoes
• 4 cloves confit garlic (see recipe)
• 2 basil leaves, thinly sliced
• 1 green onions, chopped
• 65 ml. tomato water
• 25 ml. unsalted butter
• 2 barbecued duck breast (each 70g.), thinly sliced

Details

Servings 4

Preparation

Step 1

Tomato Water: Place tomatoes and salt in a food processor and process until well mixed. Line a fine-mesh strainer with doubled cheesecloth. Set the strainer over a stainless steel bowl. Pour the tomato water into the strainer and refrigerate for 14 hours to allow to drain. Discard the solids. Transfer the tomato water to a clean container. (Will keep refrigerated in an airtight container for up to 4 days.)

Crostini: Preheat the oven to 260degrees C. Place one slice of goat cheese on each piece of bread. Warm through (about 2 minutes).

Heat a frying pan on high heat. Add 15 ml. of the oliv eoil, cherry tomatoes, confit garlic, basil and green onions and saute for 1 minute. Add tomato water, cooking until it evaporates (about a minute), then add butter, incorporating it well. Season with salt and pepper.

To Serve: Arrange one goat cheese crostini in the centre of each plate. Place four slices of duck breast on each crostino. Ladle five tomatoes and one-quarter of the tomato compote around each plate. Drizzle each plate liberally with the remaining olive oil.