Each year, going through the same recipes, looking for new and interesting recipes for Passover, I find at least one, I missed completely in previous years. This time, it was a simple recipe but with the most fantastic results. Susie's book is beautiful. The photos are spectacular. It is worth, sitting down and just looking at the pictures. She sets a beautiful table.
This is a light dish and really looks like a crisp with real bread crumbs. One of my guests who does not like tomatoes, scraped the crumbs off and ate them alone.
Tomato Crisp (adapted)
by: Susie Fishbein
Passover By Design
5 tablespoon olive oil, divided
2 pints cherry tomatoes, stems removed
1/2 cup matzo meal (I used 1/4 cup potato starch and 1/4 cup chopped walnuts)
2 tablespoons chopped fresh parsley
1 tablespoon diced onion
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 425 degrees F.
Lightly coat a shallow baking dish with 2 tablespoons olive oil, add the tomatoes, and toss to coat. Arrange in a single layer.
In a medium bowl, combine the potato starch-walnut mixture, parsley, onion, garlic, salt, pepper, and remaining oil. Mix well and sprinkle over the tomatoes.
Cook for 20-25 minutes until crumbs are golden brown and tomatoes are tender. Serve hot.
Thank you, Susie.
|Easter Cereal Bars from Lady Behind the Curtain|