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Baked Vine Ripened Tomato "EnCroute" with Scallion-Orange
Recipe courtesy of Inn at Thorn Hill
| Yield : Serves 4 |
Ingredients
- 1 can artichoke hearts in water - drained
- 1/4 cup basil leaves
- 4 garlic cloves
- 2 Tsp. curried fruit chutney
- (available in specialty food stores)
- 3 bunches scallions - greens only - rough chop
- 1/4 cup seasoned rice vinegar
- 1 Tsp. dijon mustard
- 2 tsp. horseradish (prepared)
- 2 Tsp. orange zest
- 1 cup vegetable oil
- 3/4 cup half and half
- Salt and Pepper to taste
- 4 sheets of phyllo dough
- 1 stick of butter melted
- 4 slices of fresh mozzarella cheese
- 2 tomatoes sliced into 8 slices
Preparation
For Filling. . .
Combine in food processor artichoke hearts, basil leaves, 2 garlic cloves and curried fruit chutney.
Pulse until blended but still coarse.
Set aside and rinse processor.
Next Scallion-Orange Cream Sauce . . .
Place in food processor scallions - greens only -
rough chopped, rice vinegar, dijon mustard, horseradish, 2 garlic cloves and orange zest
Blend all ingredients thoroughly in food processor.
Scrape down sides and while machine is running add the following - vegetable oil and half and half.
When combined, sample and add salt & pepper to taste.
Assemble and Serve -
Butter each phyllo dough sheet with lots of butter stacking one on top of the other -
Do not butter top of fourth sheet!
Cut the 4 stacked phyllo sheets into quarters.
Place one slice of tomato onto each square, then one slice of cheese on top of the tomato.
Place a large spoonful of filling on top of the cheese and top with remaining tomato slice.
Bring the four corners and wrap around tomato sandwich, making sure its completely wrapped without holes. Butter the whole tomato wrapper completely (top, bottom and sides) and refrigerate.
The sauce and tomatoes can be made one day in advance.
Bake tomatoes at 350 degrees for 10 minutes or until completely golden brown.
Serve with sauce on bottom of plate and enjoy!
Combine in food processor artichoke hearts, basil leaves, 2 garlic cloves and curried fruit chutney.
Pulse until blended but still coarse.
Set aside and rinse processor.
Next Scallion-Orange Cream Sauce . . .
Place in food processor scallions - greens only -
rough chopped, rice vinegar, dijon mustard, horseradish, 2 garlic cloves and orange zest
Blend all ingredients thoroughly in food processor.
Scrape down sides and while machine is running add the following - vegetable oil and half and half.
When combined, sample and add salt & pepper to taste.
Assemble and Serve -
Butter each phyllo dough sheet with lots of butter stacking one on top of the other -
Do not butter top of fourth sheet!
Cut the 4 stacked phyllo sheets into quarters.
Place one slice of tomato onto each square, then one slice of cheese on top of the tomato.
Place a large spoonful of filling on top of the cheese and top with remaining tomato slice.
Bring the four corners and wrap around tomato sandwich, making sure its completely wrapped without holes. Butter the whole tomato wrapper completely (top, bottom and sides) and refrigerate.
The sauce and tomatoes can be made one day in advance.
Bake tomatoes at 350 degrees for 10 minutes or until completely golden brown.
Serve with sauce on bottom of plate and enjoy!
