TOMME D'ELLES CROMESQUIS AND KALE CHIPS WITH TOMATO SALSA
Output: 20 to 30 - Preparation time: 20 minutes - Cooking time: 10 to 12 minutes
Ingredients
Tomato salsa
- 12 cocktail tomatoes, halved
- 2 garlic cloves, chopped
- 30 ml (2 tbsp.) honey
- 190 ml (3/4 cup) assorted roasted walnuts
- 1 pinch Piri-Piri (or Pili-Pili) pepper, ground
- 30 ml (2 tbsp.) red wine vinegar
- 15 ml (1 tbsp.) Liberté yogurt
- Salt and pepper to taste
Cromesquis
- 1 onion, finely chopped
- 15 ml (1 tbsp.) olive oil
- 1 garlic clove, chopped
- 125 ml (1/2 cup) sweet white wine
- 250 gr (9 oz) Tomme d'Elles cheese, cubed
- ½ bunch parsley, leaves removed
- ½ bunch chives
- 15 ml (1 tbsp.) pink pepper, crushed
- 60 ml (4 tbsp.) 35% cream
- 250 ml (1 cup) kale chips
- Salt to taste
Breadcrumbs
- 250 ml (1 cup) flour
- 2 eggs, beaten
- 250 ml (1 cup) fine breadcrumbs
Preparation
The tomato salsa
- In a hot grill pan, brown the tomatoes and cook for 5 to 6 minutes. Then leave to cool.
- Using a food processor, grind the roasted tomatoes with all the other ingredients.
- Adjust the seasoning and set aside in a cool place.
The cromesquis
- Preheat the oil in your deep-fat fryer to 180° C (350° F).
- In a frying pan, brown the onion in olive oil for a few minutes. Add the garlic and deglaze with white wine. Reduce to dryness and set aside off the heat.
- In a food processor, blend the cheese cubes, herbs, pink pepper, onion mixture and cream until smooth.
- Pour into a bowl, add the kale chips and mix with a spatula.
- Form the mixture into small balls.
- For the breadcrumbs, place the flour in one bowl, the beaten eggs in another and the breadcrumbs in a third.
- Roll the cheese balls successively in the flour, egg and breadcrumbs. Repeat once more in the egg, then in the breadcrumbs.
- Dip the cheese balls in hot oil.
- Once colored, place on paper towel and serve with tomato salsa.
