Wednesday, 4 May 2011
Tomato Appetizer - Parmato Blossom Bites
So I invented this recipe. I was calling it Parmesan Bruschetta, but that may be a little misleading. Can you think of a better name for it?
Preheat the oven to 450 degrees F.
Start with 1/4 of the Perfect Parmesan Pizza Dough, or any pizza dough of your choice (even frozen from the grocery store). Roll it out and cut circles out. Gently reroll your scraps and cut out more circles. With enough dough for one 12-inch pizza, I got 16 little circles. I used the top of a glass to cut, and my circles were about 2.5-inches across.
Place the dough circles on a cookie sheet (I also used parchment paper...the best baking invention ever! No need to scrape up burned-on messes!). Squirt a dime-sized amount of oil-based salad dressing on each circle and spread it out. I used Kraft Sundried Tomato and Oregano because it's what I had. Italian would also work, or Greek Feta and Oregano. Or even a flavoured olive oil.
Cut small cherry tomatoes in half lengthwise and arrange on the circles. Some of mine fell off during baking, so try to push them down a little. If they do fall off, you can just put them back on once you take them out of the oven. To prevent it all together, I guess you could prick each circle with a toothpick to eliminate any bubbles in the dough. The tomatoes I used were quite small. The bigger cherry tomatoes may be too big. This time I used only four tomato halves on each, but next time I think I would use five to make the design more flower-like.
Take a block of cream cheese (or Feta, or any tasty cheese that doesn't get all melty when baked). Cut small cubes (mine were about 3/8-inch), and place them in the middle. Sprinkle parmesan cheese on top. I would have also added chopped fresh basil if I'd had any (my basil plant is slowly dying.)
Bake for 15-20minutes, until the edges are golden brown and the cheese looks toasted. Enjoy hot or cold! If you think of any fun variations to try, let me know!
Edited to add a photo with five tomato halves: I think maybe I'll call them "Parmato Blossom Bites." Thanks for the name, Jenny!