Tomato Cheese Cocktail Wafers
Yield: 4-5 Dozen Wafers
1 Cup Finely Chopped Sun Dried Tomatoes
½ Cup Water
1 ½ Tablespoons Napa Style Seasoning
2 Tablespoons Extra Virgin Olive Oil
2 Sticks Unsalted Butter, Room Temperature
2 Cups All-Purpose Flour
1/2 Teaspoon French Grey Sea Salt
1/2 Teaspoon Pink Peppercorns
2 Cups +2 Tablespoons Grated Parmesan Cheese
Your guests probably aren’t going to find these little jewels anywhere else. Not only are they are perfect conversation starters, but when served with a glass of wine, they will whet your guests appetite’s for what is to come. We make several versions of these cocktail wafers here at the farm, but these are our favorites because they're packed with flavor and are a treat for the eyes. We start with with sun dried tomatoes, and dress them up them with our Napa Style Seasoning Blend. And you can make the dough for these little gems anytime. Then freeze it and have it on hand to slice and bake when you need them.
A note to the Chef: Every year we get so many tomatoes from the garden that we don’t know what to do with them all. So several years ago we began dehydrating them in our Excalibur Dehydrator. We then store them in airtight containers to serve anytime as sweet little tomato chips. So in this recipe, we often start with these chips (1 cup), which we re-hydrate slightly by soaking briefly in a little water (½ cup). While we love the special crunch this adds to these biscuits, you don’t have to invest in a dehydrator to make this recipe happen. Sun dried tomatoes will do the same thing!
Place seasoning blend in a small prep dish. Add olive oil, stir to combine and set aside for 30-60 minutes, until a paste has developed. (If using dehydrated tomatoes, prepare them as described in Note to the Chef above.)
Cream butter in a large mixing bowl. Add seasoning blend and tomatoes and mix together until blended. Sift flour, salt, and pepper together in a small bowl; add to seasoning and tomato blend, a little at a time, stirring with each addition until well combined. Add parmesan, and using your hands, mix together until a dough has formed. Remove dough from bowl and knead 8-10 times.
Divide dough into thirds. Roll each section into a log, about 10” long. (If you desire a more interesting shape, use your thumb to create several grooves lengthwise along the side of the dough) Seal tightly in plastic wrap and refrigerate or freeze until ready to use.
Preheat oven to 350 degrees. If you have frozen the dough, remove from freeze and allow to defrost slightly, 10-15 minutes, until it is just soft enough to slice. Slice into ¼“ rounds, place 1” apart on baking sheet, and bake for 20 minutes until light golden brown. Remove from oven and allow to cool before serving.