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Appetizers / February 19, 2016

Rustic Roasted Tomato Thyme Soup

Serves 4

Ingredients:

4 very large ripe heirloom tomatoes,
cut into 6 2 inch by 4 inch chunks
(About 8-10 C)
1 head of garlic, top chopped off
1/8 C sunflower oil or mild oil
2 t Kosher salt and ½ t fresh cracked pepper
4 sprigs of fresh thyme
1 ½ C good chicken stock, unsalted
Drizzle of heavy cream for serving

Method:

On a large baking sheet, arrange the tomatoes out in one layer, drizzle with oil and toss until well coated, reserving about a teaspoon of oil to drizzle over the garlic head. Generously season with salt and pepper. Roast in a 375 degree F oven for 30 minutes and then raise the temperature to 425 degrees F and cook for another 10-12 minutes, until you see some caramelization on the edges of the tomatoes. Remove from oven and let cool for about 30 minutes.
Remove garlic head, squeeze out the cloves, mash. Add the tomatoes, the juice and the oil to the blender and blend until pureed. In a large saucepan, add the puree, the garlic mash, and the chicken stock. Add the thyme sprigs, whole, and simmer until warm. Taste to determine seasoning.
Serve with a drizzle of cream on top and serve with my Garlic Rosemary Thyme Mayo Bruschetta.

Garlic and Parmesan Cheese Herbed Mayonnaise Bruschetta

servings-6

Ingredients:

1 loaf rustic French bread
1 ½ C regular mayonnaise (I use Duke’s)
3 T soft salted butter
1 t chopped fresh rosemary
½ t fresh thyme leaves
4 large cloves of roasted garlic, mashed
1/3 C freshly grated Parmigiano Reggiano
Kosher salt to taste

Method:

Preheat oven to 375 degrees F.
Blend the mayo, butter, herbs, garlic, cheese and salt until well combined. Slice the bread into slightly smaller than ½ inch slices. My loaf had a diameter of about 3 inches across and it made about 16 slices. Now using a spatula, generously slather each slice with the garlic mayo. Set on a large baking sheet and cook for about 4 minutes. Then turn on the broiler to low, and watching CAREFULLY let it broil until you see the topping bubbling and the edges of the bread slightly brown. Do NOT over-cook.