Roasted Tomato Basil Parfait
Sweet, maple-roasted tomatoes mingle with bright, fresh basil and a salty, creamy and lactose and gluten free cheese sauce, offering a balance of flavours in every mouthful.
Maple-Roasted Cherry Tomatoes
- Preheat the oven to 350 °F. Place tomatoes on an aluminum foil-lined baking sheet.
- Whisk together olive oil, maple syrup, basil, garlic, salt and pepper in a bowl. Drizzle over tomatoes.
- Bake, turning the tray halfway through, until tomatoes are slightly soft and bursting, about 10 to 15 minutes. Set aside for a few minutes to cool.
- Meanwhile, stack and roll the basil leaves into tiny cigar-shaped tubes. Slice into ribbons. Set half of the leaves aside for garnishing. Just before serving, toss the tomatoes with the fresh basil.
- If using the almonds, place them on a baking sheet and in the last 5 minutes before the tomatoes are done roasting, add them into the oven as well. You want them to be slightly golden, but not too dark.
Gluten and Lactose Free Parmesan Béchamel
- Gently heat the olive oil in a heavy saucepan over medium heat, without letting it smoke.
- Add the potato starch, stirring quickly with a wooden spoon. Continue to stir and allow the mixture to cook and dry out a little, without letting it brown.
- Pour in a few tablespoons of milk and whisk the mixture to loosen it up. Continue adding the milk ¼ cup at a time, whisking constantly to avoid the formation of lumps.
- When the mixture has thickened, turn the heat down slightly and whisk in the grated cheese. Season with salt and pepper.
- Drizzle a tablespoon or two of sauce into the base of a small glass or parfait cup. Top with tomatoes, a little more fresh basil, and the toasted almonds, if using. Top with another drizzle of cheese sauce, more tomatoes, almonds and fresh basil. Finish with a drizzle of cheese sauce and some fresh basil.
- Serve with gluten free crostini or crackers if desired.