Mini Tomato and Goat Cheese Burgers
- 1/3 cup plus 1 Tbs. almond flour
- 1/3 cup plus 1 Tbs. all-purpose flour
- 3/4 cup confectioners’ sugar
- 1/2 tsp. kosher salt
- 4 egg whites, lightly beaten
- 2/3 cup extra-virgin olive oil
- 2 tomatoes, about 1/2 lb. total, peeled, seeded and cut into 1/4-inch dice
- 1/4 cup drained sun-dried tomatoes in oil, finely chopped
- 2 Tbs. finely chopped shallot
- 2 tsp. balsamic vinegar
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/2 cup soft mild goat cheese, at room temperature
- 5 Tbs. mascarpone cheese
- 1 1/2 Tbs. finely chopped fresh chives
- Pinch of kosher salt
- 24 small fresh basil leaves
- This recipe is vegetarian
- Produce
- Basil, small fresh leaves (24)
- Chives, fresh (1 1/2 Tbs.)
- Shallot (2 Tbs.)
- Tomatoes (2)
- Condiments
- Balsamic vinegar (2 tsp.)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Almond flour (1/3 cup)
- Confectioners’ sugar (3/4 cup)
- Kosher salt (3/4 tsp.)
- Kosher salt (1 Pinch)
- Olive oil, extra-virgin (2/3 cup)
- Pepper, freshly ground (1/4 tsp.)
- Tomatoes in oil, sun-dried (1/4 cup)
- Dairy
- Goat cheese, soft mild (1/2 cup)
- Mascarpone cheese (5 Tbs.)
- Refrigerated
- Egg whites (4)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published July 30, 2012 (6 months ago).
102 people saved this recipe.
