- Prep Time
- 10 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 50 m
- Makes
- 16 pieces
Ingredients
- 1 wheel
- Inspired Ripened Soft Cheese
- 150 g
- 1/2 cup
- tempura batter
- 125 mL
- 1/4 tsp
- each salt and pepper, divided
- 1 mL
- 3/4 cup
- panko
- 175 mL
- canola oil for deep-frying
- 1 tbsp
- butter
- 15 mL
- 1/4 cup
- diced onion
- 60 mL
- 2 tbsp
- sugar
- 30 mL
- 1 tbsp
- balsamic vinegar
- 15 mL
- 1/2 pkg
- grape, cherry or mini tomatoes, halved
- 85 g
- 2 tbsp
- fresh basil, finely chopped
- 30 mL
Directions
Step 1
Line a baking sheet with parchment paper. Cut cheese in half to create 2 flat discs and then cut each disc into 8 wedges. Place wedges on prepared baking sheet and freeze, 1 hour.
Step 2
Preheat oven to 350°F (180°C). Prepare tempura batter according to package directions and season with salt and pepper. Pour panko into a bowl. Dip each piece of cheese into tempura batter and then into panko, coating evenly. Heat a large saucepan filled with 1 in. (1 cm) of oil over medium-high heat until a candy thermometer reads 375°F (190°C). Working in batches, carefully drop panko-coated cheese into hot oil and fry until golden brown, about 2 min. per side. Using tongs, remove cheese from oil and place on a paper towel–lined plate. Transfer cheese back onto baking sheet and bake on middle rack of oven until cheese starts to bubble out of the crust, 3 to 5 min.
Step 3
Heat butter in a small saucepan over medium heat. Add onions and cook until softened, about 2 min. Add sugar and vinegar and cook, stirring, until sugar dissolves and vinegar starts to boil, about 3 min. Add tomatoes and remaining salt and pepper, reduce heat to medium-low and cook, stirring often, until juices have evaporated completely, about 20 min. Stir in fresh basil. Top each piece of cheese with tomato confit and serve.
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Nutrition Facts
- Nutrition Description:
- 1/16 of the recipe
- Calories:
- 100
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 8 g
- Fibre:
- 1 g
- Cholesterol:
- 10 mg
- Protein:
- 3 g
- Sodium:
- 150 mg
