Cheese Timbales With Tomato Coulis |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is from the Amore Italian Tomato Paste package. I haven't tried it yet, but thought it sounded good. Prep time is a guess on my part. Ingredients:
1 1/2 cups milk |
5 eggs |
1 pinch cayenne pepper |
1/4 teaspoon salt |
black pepper, freshly ground |
1/2 cup gruyere cheese, grated |
1/4 cup ricotta cheese |
1/4 cup parmesan cheese, grated |
2 tablespoons butter or 2 tablespoons olive oil |
1/4 cup onion, minced |
1 garlic clove, minced |
3 tablespoons tomato paste |
3/4 cup water |
1/4 teaspoon thyme |
1/4 teaspoon salt |
pepper |
Directions:
1. Whisk together the milk, eggs, cayenne, salt and pepper. Stir in the cheeses. Spoon mixture into 6 six-ounce ramekins. Place ramekins in a shallow pan and pour hot water around them to a depth of 1 inch. Bake in preheated 350 F oven for 45 minutes until lightly browned.
2. While timbales bake, prepare the tomato coulis. Heat the butter or olive oil in a nonreactive pan and saute the onion and garlic until softened. Add the tomato paste, water, thyme, salt and pepper. Stir to blend all ingredients and simmer 3-4 minutes.
3. Timbales may be served in the ramekins or turn out onto small plates. Spoon the warm tomato coulis over or around the timbales.
4. Serves 6.
5. Note: Tomato coulis is delicious on poached chicken or fish.
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