Adapted from Dan Barber at Blue Hill and Blue Hill at Stone Barns via New York Times
For the buns:
1/3 cup plus 1 tablespoon almond flour (1 1/2 oz or 42 grams)
1/3 cup plus 1 tablespoon all-purpose flour (1 3/4 oz or 50 grams)
3/4 cup confectioner’s sugar
1/2 teaspoon salt
4 large egg whites, lightly beaten
2/3 cup extra virgin olive oil
For the tomato filling:
2 medium tomatoes (1/2 pound)
1/4 cup sun-dried tomatoes in oil, drained and finely chopped
2 tablespoons finely chopped shallots
2 teaspoons balsamic vinegar
For the goat cheese filling:
1/3 cup soft, mild goat cheese, at room temperature
3 tablespoons mascarpone cheese
1 tablespoon finely chopped chives
For the assembly:
12-24 small basil leaves (see note).
Make the buns:
With a rack centered in the middle, preheat oven to 325°F. Spray 24 muffin cups with all-natural vegetable cooking spray, or lightly butter them, though I prefer the spray as it’s a lot faster dealing with mini-muffin cups.
In a large bowl, whisk together all dry ingredients, and then whisk the egg whites into dry ingredients until combined. While continuing to whisk, slowly, in a thin stream, add the olive oil. Divide among muffin cups, about 1.5 tablespoons per cup.
Bake the buns for roughly 20-25 minutes, or until they turn pale golden and are spring back when you lightly press down with your finger. Let cool in pan for 5 minutes, and then remove and cool completely on a rack. [Make ahead: Buns can be baked 1 day ahead and kept in an airtight container at room temperature.]
Make the tomato filling:
Cut a shallow X in the bottom of each fresh tomato, and blanch in a saucepan of boiling water for 30 seconds. Immediately transfer to an ice bath. Once cool, peel and seed tomatoes. Then, cut into 1/4-inch dice – you want even, small dice for your tomato filling. In a medium bowl, stir together diced tomatoes with sun-dried tomatoes, shallots, vinegar and 1/4 teaspoon each of salt and pepper. [Make ahead: Tomato filling can be made 1 day ahead and chilled.]
Make the goat cheese filling:
Stir together goat cheese, mascarpone, chives and a pinch of salt. [Make ahead: Goat cheese filling can be made 1 day ahead and chilled.]
Take a bun and slice is into two layers, horizontally, using a serrated knife. Fill the sandwich with 1.5 teaspoons tomato filling, a basil leaf, and 1 1/2 teaspoons of the goat cheese mixture.
Note: Basil leaves should be small to properly fit the size of the bun.
Makes 12 to 24 amuse-bouches (see note).