Taste of Summer: Savory Tomato-Basil Pie
July 14, 2010
When I worked at Southern Living Magazine, we tested a lot of Tomato Pie recipes. I have been searching for one without mayonnaise that was lighter, healthier and still tasted great. My assistant, Alatia, told me about one that she made recently. This Tomato-Basil Pie is super easy, and it makes great use of summery fresh tomatoes and basil. My kids said it tasted similar to a pizza, and they loved it. This is a great recipe idea for a party appetizer, light main-dish dinner or lunch. Serve with a drizzle of balsamic if you like. It’s a true taste of summer.
Tomato-Basil Pie
Prep:
15 minutes
Cook:
25 to 30 minutes
Yield:
8 servings
Ingredients
1 (15 ounce) package refrigerate piecrust (see note below)
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
Preparation
1. Preheat oven to 350F.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
3 Responses to “Taste of Summer: Savory Tomato-Basil Pie”
DJ Waldow says:
July, 27 2010at 01:13 am
Alison - VERY excited for you! I already knew, but still PUMPED!
DJ Waldow
@djwaldow
DJ Waldow says:
July, 27 2010at 01:13 am
Oops. That comment was supposed to go on another post!
Elizabeth says:
July, 15 2010at 02:40 pm
Your blog is my ultimate favorite! Thanks for all your incredible creativity
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Girls Night Out: Tomato and Avocado with Boursin Appetizer
July 02, 2010
My friend, Kiel, just recently moved to Jacksonville, Florida, and she sent me some recipes from her “Girls Night Out” dinner. She and 10 of her friends get together every Tuesday night and alternate at their different houses trying new, fun and creative recipes. One night, they made Panini sandwiches and homemade tomato soup. Recently, they had an abundance of healthy, fresh salads. She sent me some of the recipes from her latest dinner. This Tomato-Avocado Appetizer with Boursin is such a breeze and tastes delish! It is so perfect for a crowd, especially during the summertime (such as this weekend for July 4th) celebrations. Thanks Kiel and your wonderful friends for sharing your recipes with me.
Tomato-Avocado and Boursin Appetizer
Prep:
20 minutes
Yield:
10 to 12 servings
Ingredients
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey
21/2 cups tomatoes, thinly sliced (about 4 medium)
1/2 (5.2-ounce) container Boursin cheese with garlic and herbs
2 cups avocados, pitted and thinly sliced (about 3 small)
Freshly chopped basil leaves (optional)
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon honey
21/2 cups tomatoes, thinly sliced (about 4 medium)
1/2 (5.2-ounce) container Boursin cheese with garlic and herbs
2 cups avocados, pitted and thinly sliced (about 3 small)
Freshly chopped basil leaves (optional)
Preparation
1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon, garlic and honey; set aside.
2. Place half of tomatoes slices on a large serving platter. Spread each slice with 2 teaspoons cheese. Top with 1 avocado slice and another tomato slice. Top with basil leaves. Continue assembling with remaining ingredients. Drizzle with balsamic vinegar mixture and top with additional chopped basil
Tip: feel free to substitute fresh Mozzarella for Boursin cheese
2. Place half of tomatoes slices on a large serving platter. Spread each slice with 2 teaspoons cheese. Top with 1 avocado slice and another tomato slice. Top with basil leaves. Continue assembling with remaining ingredients. Drizzle with balsamic vinegar mixture and top with additional chopped basil
Tip: feel free to substitute fresh Mozzarella for Boursin cheese
7 Responses to “Girls Night Out: Tomato and Avocado with Boursin Appetizer”
marla (family fresh cooking) says:
July, 03 2010at 07:42 am
Now that is my kind of appetizer....not fried, breaded or filled with stuff that will get me too full for dinner. I would put a few of those tomatoes on top of a salad with some bite sized pieces of chicken or fish & have a field day! That girl's night looks like a blast. xo
Alison Lewis says:
July, 10 2010at 05:21 pm
Niki, let me know how it comes out!
Kassady says:
July, 05 2010at 02:45 pm
How fun! I can't wait to try it. I know anythign Keil comes up with and you approve, must be amazing! :)
Kiel Gross says:
July, 02 2010at 07:35 pm
A great start to an amazing dinner and girls night at Liza's...so easy and so delicious!
Niki says:
July, 10 2010at 05:15 pm
Cute pics and recipe sounds good! I agree with Kassady-anything Kiel comes up with is bound to be good! Allison, I am actually about to make the corn-edamame salad.
Heather says:
July, 06 2010at 06:40 pm
Are there other names for hangar steak? Is that the same as london broil?
Jon Lewis says:
July, 02 2010at 12:48 pm
Now that's a cookout!!
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Weekend Appetizer: Fresh Herb and Tomato Crostini
May 27, 2010
Since it’s Memorial Day next week, I thought I would feature a really simple appetizer that looks and tastes like summer. You can’t go wrong using fresh garlic, basil, parsley and tomatoes. These Fresh Herb and Tomato Crostini start off your dinner or party right and are versatile to accompany any menu.
Fresh Herb and Tomato Crostini
Prep:
20 minutes
Cook:
4 minutes
Yield:
12 servings
Ingredients
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1/2 cup reduced-fat crumbled feta cheese
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 (8 ounce) French bread, cut into 1/4-inch slices
2 tomatoes, thinly sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup reduced-fat crumbled feta cheese
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 (8 ounce) French bread, cut into 1/4-inch slices
2 tomatoes, thinly sliced
Preparation
1. Preheat oven to 350F.
2. Combine basil, parsley and feta in a small bowl; set aside.
3. Stir together olive oil, garlic and pepper. Spread on 1 side of each bread slice and place on a large baking sheet. Bake for 4 minutes or until lightly toasted. Remove from oven and top with tomato slices. Sprinkle basil mixture.
2. Combine basil, parsley and feta in a small bowl; set aside.
3. Stir together olive oil, garlic and pepper. Spread on 1 side of each bread slice and place on a large baking sheet. Bake for 4 minutes or until lightly toasted. Remove from oven and top with tomato slices. Sprinkle basil mixture.
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Easy, Healthy Appetizer or Main-dish Recipe: Pork Lettuce Wraps
May 11, 2010
This recipe was featured on NBC 13 Daytime Alabama for I Can’t Believe It’s Not Butter this week. My kids love lettuce wraps so this is perfect to serve at my house and only 3.5 grams of fat. It’s also very economical, only $6.93 for the recipe or $1.73 per serving. Feel free to substitute steak, chicken or shrimp for the pork in this recipe.
Pork Lettuce Wraps
Prep:
15 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
2 tablespoons honey
21/2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 pound pork tenderloin or boneless skinless chicken breasts, thinly sliced
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 cup shredded carrots
2 cloves garlic, chopped
3 large green onions, diagonally sliced
1 (8 ounce) can sliced water chestnuts, drained and cut into strips
8 Boston or iceberg lettuce leaves
21/2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 pound pork tenderloin or boneless skinless chicken breasts, thinly sliced
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 cup shredded carrots
2 cloves garlic, chopped
3 large green onions, diagonally sliced
1 (8 ounce) can sliced water chestnuts, drained and cut into strips
8 Boston or iceberg lettuce leaves
Preparation
1. Combine honey, soy sauce, vinegar and ginger in glass bowl; add pork and toss to coat. Cover and marinate 30 minutes in refrigerator.
2. Remove pork from marinade, reserving marinade. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in a large nonstick skillet over medium-high heat and cook pork, stirring occasionally, 4 minutes or until pork is done. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Serve in lettuce wraps.
2. Remove pork from marinade, reserving marinade. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in a large nonstick skillet over medium-high heat and cook pork, stirring occasionally, 4 minutes or until pork is done. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Serve in lettuce wraps.
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Easy, Healthy Summery Recipe: Shrimp Caesar Skewers
May 09, 2010
The two food items that all of my three kids love, is shrimp and Caesar Salad. So I knew that when I came up with the recipe for Caesar Skewers for Kraft, I better make plenty for everyone. This recipe is too easy for words, only 15 minutes of prep time. Feel free to purchase already-cooked, frozen shrimp if you find that it’s cheaper. I have been buying it a lot lately, and the quality is great. Enjoy this as summer nears for a light one-dish meal.
Shrimp Caesar Skewers
Prep:
15 minutes
Cook:
8 minutes
Yield:
4 to 6 servings
Ingredients
11/2 pounds large shrimp, peeled and deveined
1 cup light Kraft Caesar dressing
1 teaspoon lemon pepper
2 cups French bread, cubed into 1-inch pieces
1 (10-ounce) container grape or cherry tomatoes
3/4 pound fresh asparagus, cut into 1-inch pieces
Shredded romaine lettuce, grated Parmesan cheese (optional)
1 cup light Kraft Caesar dressing
1 teaspoon lemon pepper
2 cups French bread, cubed into 1-inch pieces
1 (10-ounce) container grape or cherry tomatoes
3/4 pound fresh asparagus, cut into 1-inch pieces
Shredded romaine lettuce, grated Parmesan cheese (optional)
Preparation
1. Preheat grill to medium-high heat.
2. Drizzle shrimp with Caesar dressing and sprinkle evenly with lemon pepper, tossing well. Let stand at least 15 minutes or refrigerate and marinate up to 8 hours. Thread shrimp, bread cubes, tomatoes and asparagus evenly on each of 6 skewers.
3. Cook shrimp skewers on a lightly greased grill rack or grill pan over medium-high heat 4 minutes on each side or until shrimp turn opaque. Serve skewers over romaine lettuce and top with Parmesan cheese, if desired.
2. Drizzle shrimp with Caesar dressing and sprinkle evenly with lemon pepper, tossing well. Let stand at least 15 minutes or refrigerate and marinate up to 8 hours. Thread shrimp, bread cubes, tomatoes and asparagus evenly on each of 6 skewers.
3. Cook shrimp skewers on a lightly greased grill rack or grill pan over medium-high heat 4 minutes on each side or until shrimp turn opaque. Serve skewers over romaine lettuce and top with Parmesan cheese, if desired.
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Easy and Light Cinco De Mayo Appetizer: Southwestern Spinach Dip
May 02, 2010
I’ve had several requests for spinach dip recipes, and this Southwestern Spinach Dip is one with a twist just in time for Cinco De Mayo. Use Pepper Jack cheese, green chiles and fresh tomatoes to flavor this wonderful appetizer. Just beware! It’s very addictive so purchase plenty of chips. Happy Cinco De Mayo!
Southwestern Spinach Dip
Prep:
10 minutes
Cook:
35 minutes
Yield:
8 to 10 servings
Ingredients
2 small tomatoes, seeded and chopped
1 tablespoon chopped green chiles
2 cups shredded or grated Pepper Jack cheese
1 (8-ounce) reduced-fat cream cheese
1 (10-ounce) package frozen spinach, chopped, thawed and well drained
Blue and yellow corn tortilla chips
1 tablespoon chopped green chiles
2 cups shredded or grated Pepper Jack cheese
1 (8-ounce) reduced-fat cream cheese
1 (10-ounce) package frozen spinach, chopped, thawed and well drained
Blue and yellow corn tortilla chips
Preparation
1. Combine first 4 ingredients in a large bowl; add spinach and remaining ingredients, stirring well.
2. Spoon mixture into a greased 2-quart baking dish. Bake, uncovered, at 400F for 30 to 35 minutes or until golden and bubbly. Serve warm with tortilla chips.
2. Spoon mixture into a greased 2-quart baking dish. Bake, uncovered, at 400F for 30 to 35 minutes or until golden and bubbly. Serve warm with tortilla chips.
One Response to “Easy and Light Cinco De Mayo Appetizer: Southwestern Spinach Dip”
TerryKes says:
May, 05 2010at 01:14 pm
One thing I notice is that there is no mayo in this spinach dip recipe - which is fine, but 9.5 times out of 10, there is half mayo / half cream cheese. Is this an oversight?
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Low-Fat Panko-Crusted Fish Tacos in Under 30 Minutes
April 15, 2010
I love fish tacos, and one of my favorites, in town is at the Cantina Restaurant. They have incredible tacos (really everything is great there), and so I thought I would try to match their recipe. OMG good!
This has been an exciting month for me. Probably the most exciting month ever for many reasons. I can’t say too much yet about some of my “big” news. Yesterday was exciting in itself when I got an email saying, “Martha Stewart” is now following you on Twitter“, I couldn’t believe my eyes. Anyway, lots more news to come…Thanks for everyone’s support and all the great emails and kind words.
Panko-Crusted Fish Tacos
Prep:
20 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/2 cup reduced-fat mayonnaise
1 tbsp fresh lime juice
1/2 jalapeno, seeded and diced (1 tsp)
1 tsp Dijon mustard
1 egg white, beaten
1/2 cup skim milk
2 cups panko breadcrumbs
1 lb white fish fillets, cut into thin strips
1/4 cup vegetable oil
4 (8-inch) flour tortillas
1 cup shredded cabbage or lettuce
Avocado and salsa (optional)
1 tbsp fresh lime juice
1/2 jalapeno, seeded and diced (1 tsp)
1 tsp Dijon mustard
1 egg white, beaten
1/2 cup skim milk
2 cups panko breadcrumbs
1 lb white fish fillets, cut into thin strips
1/4 cup vegetable oil
4 (8-inch) flour tortillas
1 cup shredded cabbage or lettuce
Avocado and salsa (optional)
Preparation
1. For the sauce, combine mayonnaise, lime juice, jalapeno and Dijon; refrigerate until serving.
2. Combine egg and milk in a shallow dish. Combine panko on another plate. Dredge each fish strip in egg mixture then in panko, pressing crumbs to adhere.
3. Heat oil to medium heat in a large sauté pan 4 minutes on each side, turning once until until golden brown or fish flakes with a fork.
4. Warm tortillas in microwave 30 seconds. Assemble with fish, mayonnaise spread and lettuce. Top with avocado and salsa, if desired.
2. Combine egg and milk in a shallow dish. Combine panko on another plate. Dredge each fish strip in egg mixture then in panko, pressing crumbs to adhere.
3. Heat oil to medium heat in a large sauté pan 4 minutes on each side, turning once until until golden brown or fish flakes with a fork.
4. Warm tortillas in microwave 30 seconds. Assemble with fish, mayonnaise spread and lettuce. Top with avocado and salsa, if desired.
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Awesome Low-Fat, Low-Calorie Tapas/Appetizer: Steak Tomato Crostini
March 05, 2010
I had a busy week with my friends from Laura’s Lean Beef in town on their media tour stop at Health, Cooking Light and Southern Living magazines. I treated some of the food editors to some appetizers featuring Laura’s Lean Beef, and this was one of my favorites. They are only 200 calories and 4 grams of fat per serving, and Steak Tomato Crostini are fabulous. Start by combining fresh rosemary, basil, sun-dried tomatoes in the food processor and then stir in fresh roma tomatoes. Then, top the French bread with the tomato mixture, steak and blue cheese. I developed this recipe a while back, but it is a wonderful classic, especially for steak lovers.
Steak Tomato Crostini
Prep:
15 minutes
Cook:
30 minutes
Yield:
18 servings
Ingredients
1/4 pounds New York Strip Steaks, ribeyes or beef tenderloin
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion (optional)
2 tablespoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion (optional)
2 tablespoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
Preparation
1. Season steaks with salt and pepper. Grill steaks, covered with grill lid, over medium-high heat (350°to 400°) about 8 to 10 minutes on each side or to desired degree of doneness. Let cool and thinly slice.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor. Remove to a medium bowl. Stir in fresh tomatoes and onion, if desired.
3. Arrange baguette slices on a lightly greased baking sheet. Top with steak; spoon tomato mixture evenly over slices. Top with blue cheese.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is slightly toasted.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor. Remove to a medium bowl. Stir in fresh tomatoes and onion, if desired.
3. Arrange baguette slices on a lightly greased baking sheet. Top with steak; spoon tomato mixture evenly over slices. Top with blue cheese.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is slightly toasted.
One Response to “Awesome Low-Fat, Low-Calorie Tapas/Appetizer: Steak Tomato Crostini”
Kristi Rimkus says:
March, 09 2010at 09:59 am
I've started Happy Hour Friday on my blog, I'd love to feature this recipe! It looks like it would be delicious with a glass of really great red wine!
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Appetizers for March Madness or Academy Awards Night: Low-Fat Beef Nachos
March 03, 2010
Appetizers are on the rise this month with basketball’s March Madness and the Academy Awards. If you’re looking to be “good” and not overdo it, this recipe is only 9 grams of fat per serving. I love using “Laura’s Lean Beef” in my beef recipes, and if you’re trying to locate it in your area, check out their site http://laurasleanbeef.com for information of where it can be found. This recipe for Beef Nachos also makes a great easy weeknight dinner, and it’s one of my children’s favorites.
Beef Nachos
Prep:
15 minutes
Cook:
10 minutes
Yield:
8 servings
Ingredients
1 pound lean ground beef
11/2 teaspoons cumin
1 teaspoon chili powder
1 (15-ounce) can low-salt black beans, rinsed and drained
1 (10-ounce) bag blue corn tortilla chips, divided
1 cup reduced-fat Mexican cheese blend, divided
1 cup shredded lettuce, divided
1 cup chopped tomatoes, divided
Chopped green onions, chopped fresh cilantro, sliced black olives, salsa and low-fat sour cream (optional)
11/2 teaspoons cumin
1 teaspoon chili powder
1 (15-ounce) can low-salt black beans, rinsed and drained
1 (10-ounce) bag blue corn tortilla chips, divided
1 cup reduced-fat Mexican cheese blend, divided
1 cup shredded lettuce, divided
1 cup chopped tomatoes, divided
Chopped green onions, chopped fresh cilantro, sliced black olives, salsa and low-fat sour cream (optional)
Preparation
1. Cook beef, cumin and chili powder in a large skillet over medium-high heat 5 to 10 minutes or until browned, stirring to crumble. Drain well. Stir in beans and cook until thoroughly heated.
2. Layer 1/2 tortilla chips, 1/2 cup beef mixture, 1/2 cup cheese, 1/2 cup lettuce and 1/2 cup tomato on a large platter. Repeat with remaining ingredients.
3. Garnish with green onions, cilantro, olives, salsa and sour cream, if desired.
2. Layer 1/2 tortilla chips, 1/2 cup beef mixture, 1/2 cup cheese, 1/2 cup lettuce and 1/2 cup tomato on a large platter. Repeat with remaining ingredients.
3. Garnish with green onions, cilantro, olives, salsa and sour cream, if desired.
One Response to “Appetizers for March Madness or Academy Awards Night: Low-Fat Beef Nachos”
Meal Makeover Mom Janice says:
March, 04 2010at 10:38 am
I'm sure my family would love these nachos! Perfect for watching college hoops! I was disappointed that Trader Joe's stopped selling Laura's Lean Beef but now I get my beef from Houde Family farm in Vermont. Thanks for the great recipe.
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Super Bowl Sunday: Easy 30 Minute, 4 Ingredient Appetizer: Tomato-Goat Cheese Rounds
February 07, 2010
I’m sorry I’m late with this post. I have been with my daugther out of town at a dance competition, and yes, she has done great. Since the Super Bowl is tonight, I thought I would share an easy 30 minute, 4 ingredient appetizer that is a sure thing. It is a simple, pretty and everyone will think you were in the kitchen for hours. Use Belle Chevre Spreadable Goat Cheese if you can find it. If not, Boursin is delicious too.
Tomato-Goat Cheese Rounds
Prep:
15 minutes
Cook:
15 minutes
Yield:
8 to 10 servings
Ingredients
1/2 (17.3-oz.) pkg. puff pastry (1 sheet), thawed according to package directions
All-purpose flour
1 (5.2-oz.) pkg. Belle Chevre Spreadable Goat Cheese or Boursin® Garlic and Fine Herbs Cheese
1 pint cherry tomatoes
All-purpose flour
1 (5.2-oz.) pkg. Belle Chevre Spreadable Goat Cheese or Boursin® Garlic and Fine Herbs Cheese
1 pint cherry tomatoes
Preparation
1. Preheat oven to 400°F. Line a baking sheet with parchment and coat with nonstick cooking spray.
2. On a lightly floured surface roll puff pastry dough out to 1/4-inch thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut dough into circles. Place onto baking sheet.
3. Top each pastry round with about 3/4 teaspoon Boursin® Garlic and Fine Herbs Cheese.
4. Cut cherry tomatoes in half. Place one half cherry tomato cut side down in center of each pastry, pressing slightly into the cheese.
5. Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and serve warm or at room temperature.
I'm a busy single mom, and I love that I can make this recipie quickly, just about anywhere, and it tastes so gourmet! (Once made it at a ski cabin, - just used a drinking glass covered with plastic wrap to roll out the dough, and end of the glass to cut out shapes.) Flavours are fantastic! Sublime combination of acidity from the tomato, richness of pastry, and divine flavours from cheese. Everyone thinks it takes much more work!! Perfect appetizer for any occasion - kids or adults love it. Even my tomato hating friend loves it. Great with a glass of white wine too!
2. On a lightly floured surface roll puff pastry dough out to 1/4-inch thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut dough into circles. Place onto baking sheet.
3. Top each pastry round with about 3/4 teaspoon Boursin® Garlic and Fine Herbs Cheese.
4. Cut cherry tomatoes in half. Place one half cherry tomato cut side down in center of each pastry, pressing slightly into the cheese.
5. Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and serve warm or at room temperature.
I'm a busy single mom, and I love that I can make this recipie quickly, just about anywhere, and it tastes so gourmet! (Once made it at a ski cabin, - just used a drinking glass covered with plastic wrap to roll out the dough, and end of the glass to cut out shapes.) Flavours are fantastic! Sublime combination of acidity from the tomato, richness of pastry, and divine flavours from cheese. Everyone thinks it takes much more work!! Perfect appetizer for any occasion - kids or adults love it. Even my tomato hating friend loves it. Great with a glass of white wine too!
No Responses to “Super Bowl Sunday: Easy 30 Minute, 4 Ingredient Appetizer: Tomato-Goat Cheese Rounds”