Goat Cheese Panelle with Tomato Coulis

As much as I liked the original panelle recipe, I decided to bring it up to the level of a plated appetizer.  Here's something for the GF person at a dinner party you want to convince you're not totally heartless.  And the vegetarian will know you care.  Everyone else will just think it's a great new thing.

The nice part of this appetizer is that it's mostly do-ahead.  The panelle has to set up in the fridge at least 4 hours before cutting and frying.  The tomato sauce can be made a day ahead, since you're serving it cold anyway.  Spoon sauce on plate, top with a couple of freshly fried pieces, and garnish with basil.  Done.

Coulis is the expensive term for any vegetable that has been puréed.  It can be cooked or raw.  I chose to use the term for this recipe because it's fancier than calling it tomato sauce or salsa.

*1 C garbanzo bean flour
1/4 tsp black pepper
1/2 tsp kosher salt
4 oz goat cheese
water as needed
olive oil as needed

1/4 C diced onion
olive oil
*1/4 tsp dried oregano
*1/4 tsp dried basil
kosher salt to taste
*1 15 oz can no salt added tomatoes

1.  Lightly grease an 8x8 casserole with oil.  In a saucepan, stir together garbanzo bean flour, pepper, and salt.  Stir in 1-1/2 C water and allow to sit 30 minutes, to start hydrating the flour.

2.  Bring pot to a low boil over medium heat.  Stir frequently until cooked and thickened, about 20 minutes.  Add more water if mixture thickens too quickly.  If it starts spitting, the heat's too high.

3.  Remove pot from the heat and crumble in goat cheese.  Stir until well distributed but not melted.  Pour into casserole, cover surface with plastic wrap and smooth it, and chill until firm, at least 4 hours.*

4.  To serve, heat 1/8" oil in a skillet over medium-high.  Cut panelle into pieces and fry until crispy, about 4 minutes per side.  Serve with sauce and a fresh herb garnish.

*While chilling, make the sauce.  In a skillet over medium heat, add 1 Tb olive oil, the diced onion, oregano, and basil.  Cook until the onion is softened, about 5 minutes.  Drain canned tomatoes and reserve liquid.  Process tomatoes and onion mix in a blender or food processor into a thick sauce.  If desired, thin with reserved tomato water.  Taste and stir in salt as needed.  Chill to meld flavors , at least 2 hours.

Serves 8 as an appetizer

Difficulty rating  :)