Ingredients

The buns (Can be baked 1 day ahead and kept in an airtight container at room temperature):

2/3 cup plus 2 tablespoon almond flour (~1 cup of almonds)

2/3 cup plus 2 tablespoon all-purpose flour

1.5 cups confectioner’s sugar

1 teaspoon salt

8 large egg whites, lightly beaten

1.5 cup extra virgin olive oil

The Bruschetta (Can be made 1 day ahead of time and refrigerated):

6 medium tomatoes (~1 1/2 pounds)

3/4 cup sun-dried tomatoes in oil, drained and chopped

6 tablespoons chopped shallots

2 tablespoons balsamic vinegar

2 basil leaves

Salt, Pepper to Taste

Preparation

Making Almond Flour: Although you can buy this, its much cheaper/super easy to make.

  1. At most 2 cups of almonds in a blender and blend for ~15 seconds, push down the sides and keep repeating until a semi-flourish consistency (2-4 times?). Be careful not to over mix this or you will make almond butter or something too grainy.
  2. Sift the almond flour into a bowl. Any pieces that are too big can be put back and blended again.

The Buns:

  1. Preheat oven to 325°F with a rack centered in the middle. Spray 24 muffin cups with all-natural vegetable cooking spray, or lightly butter them.
  2. Whisk together all dry ingredients.
  3. Whisk egg whites into dry ingredients until combined.
  4. While continuing to whisk, add oil in a slow stream.
  5. Divide among muffin cups, about 1.5 tablespoons per cup (makes 24 cups). To make “burger buns”, as done at Blue Hill, use mini-muffin cups. Muffin cups will make a flatter, wider bread.
  6. Bake until pale golden and springy to the touch, 15 to 20 minutes.
  7. Cool in pan for 5 minutes. Then remove and cool completely on a rack.

The Bruschetta

  1. Bring a saucepan or pot to boiling. Also prepare an ice bath.
  2. Cut a shallow X in the bottom of each fresh tomato.
  3. Blanch for 30 seconds-1 minute (done to loosen skin, not to cook). Then transfer to an ice bath.
  4. Peel and seed (just cut them open and take out seeds/liquid) tomatoes. Then do a very rough dice.
  5. Mix diced tomatoes with sun-dried tomatoes, shallots, vinegar, basil, and 1/4 teaspoon each of salt and pepper (may not need the pepper?). Put in a food processor, and only process slightly for a good consistency.

Top bun with a good helping of bruschetta and enjoy!