|
Greenhouse
Tomato Parmesan Phyllo Squares
This
savoury appetizer, redolent of aged cheese and juicy,
fresh tomato, makes any occasion—cocktail party or
dinner al fresco—deliciously memorable.
Excellent piping hot from the oven or served at
room temperature, it’s also a satisfying light lunch
when paired with a green salad.
4
large Ontario Greenhouse Tomatoes (or 6 medium)
1/3
cup (75 mL) butter, melted and warm
7
sheets phyllo dough
½
cup (125 mL) grated Parmesan cheese
1-1/4
cups (300 mL) shredded mozzarella cheese
Quarter
large sweet onion, thinly sliced
1
tsp (5 mL) chopped fresh thyme (or ½ tsp/2 mL
crumbled dried)
½
tsp (2 mL) crumbled dried oregano
Salt
and pepper
Fresh
thyme sprigs
1.
Cut
tomatoes into ¼-inch (5 mm) thick slices; let drain
on paper towels.
2.
Brush baking sheet large enough to accommodate
full sheet of phyllo with some of the melted butter.
Lay 1 sheet of phyllo on baking sheet, keeping
remainder covered with damp cloth.
Brush lightly with more of the butter; sprinkle
with 1 tbsp (15 mL) of the Parmesan cheese.
Repeat layering with remaining phyllo, ending
with phyllo and reserving remaining 2 tbsp (25 mL)
Parmesan cheese.
3.
Sprinkle top sheet with mozzarella cheese and
onion. Arrange
tomato slices in one layer over top; sprinkle with
remaining Parmesan cheese, thyme and oregano.
Season with salt and pepper to taste.
4.
Bake in 375 F (190 C) oven for 30 minutes or
until edges are golden.
Cut into squares and serve warm or at room
temperature.
Makes
8 to 10 servings.
Per serving (when
recipe serves 10): Calories: 171 Protein: 6 grams Fat:
11 grams Carbohydrate: 12 grams
Recipe compliments
of
Ontario Greenhouse Vegetables Growers |
