Parmesan Tomato Rounds Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
• Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

Steps:

• Remove stems from tomatoes; cut in half widthwise. Place cut side up in an 11x7-in. baking dish coated with cooking spray. , Sprinkle with bouillon and cheese; dot with butter. Bake, uncovered, at 400° for 20-25 minutes or until heated through.

Steps:

• Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender.

Steps:

• In food processor bowl, pulse cheese, butter and tomato paste 2 to 3 minutes or until well mixed. Add flour, basil, salt and red pepper and pulse until well combined. Dough should be firm but not dry. If dry, add water, 1 tablespoon at a time and pulsing 30 seconds after each addition, until mixture holds together and a soft, clay-like dough is formed.
• Wet a paper towel and rub it over work surface. Place 12-inch piece of plastic wrap on dampened surface (the dampness helps plastic wrap stick to work surface). Scoop half of dough onto plastic wrap and form into a rough log shape. Roll log in plastic wrap and seal ends (log should be about 12 inches long and 1 1/4 inches in diameter). Repeat with remaining half of dough. Refrigerate logs at least 2 hours or until firm. (Dough can be refrigerated 3 days or wrapped in foil and frozen 3 months. Thaw in refrigerator 2 hours before cutting.)
• Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
• Remove 1 log from refrigerator and remove plastic wrap. Use serrated knife to cut 1/4-inch slices from log. Place rounds about 1/2 inch apart on cookie sheets.
• Bake 10 to 12 minutes or until lightly browned around edges. Remove cookie sheets from oven and cool 2 minutes. Remove rounds from cookie sheet to wire rack. Repeat with remaining dough. Serve warm or at room temperature. Store in airtight container.

Steps:

• Preheat the broiler to 425 degrees F.
• With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
• Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
• Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

Steps:

• Preheat a broiler according to manufacturer's recommendations. Line a baking sheet or small sheet pan with aluminum foil.
• Slice tomatoes in half crossways. Slice thin slices off of the round part of the tomato halves so they will sit straight on the pan.
• Place tomato halves on the prepared pan and sprinkle with salt, pepper, and Italian seasoning to taste.
• Place seasoned tomatoes under the broiler and broil about 4 minutes. Be sure to watch carefully, so they won't burn.
• Sprinkle 1 tablespoon grated Parmesan cheese on each tomato half, and return to the broiler.
• Broil until Parmesan cheese is melted and bubbly, 45 seconds to 1 minute.
• Transfer broiled tomatoes on a plate or serving platter and garnish with fresh parsley, if desired. Serve warm.

Steps:

• Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.

Steps:

• Place half of the potatoes in a greased 2-qt. or 11x7-in. baking dish. Top with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450° for 25-30 minutes or until the potatoes are golden brown and tender.

Steps:

• Pour butter into a 15 1/2 x 10 1/2 1 inch pan.
• In a plastic bag combine flour, cheese, salt and pepper.
• Shake a few potato slices at a time in bag to coat.
• Place potatoes in a single layer over butter.
• Bake at 375 degrees for 30 minutes.
• Turn slices and sprinkle with Italian seasoning.
• Bake 30 minutes more.

Steps:

• Remove stems from the tomatoes and halve widthwise. Place, cut side up, in a small baking dish. Combine all remaining ingredients; sprinkle over tomato tops. Bake at 375° for 15 minutes or until heated through.

Steps:

• Using a round cookie cutter, make four 1 1/2" circles per slice of bread.
• Butter each slice on one side.
• Broil, turning once until lightly toasted.
• In a small bowl combine the remainder of ingredients until smoothly blended.
• Spread 1 tsp on the buttered side of each "toast".
• May be frozen in an airtight container at this point - do not thaw before broiling.
• Broil 4" from heat for 3-5 minutes or until golden brown.
• Serve hot.

Steps:

• Turn on broiler, with rack at 6-8" Set out cream cheese to soften Slice roma's to desired thickness.
• I do approx. the same thickness as my baguette rounds to make a nice, hearty appetizer.
• Toasts: Slice baguette into 1/4" thick rounds, and place on an ungreased, good cookie sheet (something like Airware, for even toasting)
• Pour olive oil into small dish and stir in desired amount of garlic salt (can be ommitted) Using, preferably, a pastry brush, dress each round w/olive oil mix. (You can use a paper towel wrapped over a couple fingers if you don't have a pastry brush.)
• Place cookie sheet under broiler, and keep a close watch. Estimate 2 minutes for toasting, but these can burn quickly. So use your eyes to know when they're ready to come out of the oven.
• Spread: Mix softened cream cheese with seasonings. I usually do a garlic-herb blend or I have a garlic spread mix from Costo that works great. Mix in desired amount of parmesan cheese.
• It usually only takes a little; remember you don't want to compete with the flavors of the roma's Assemble: Spread cream cheese mixture on toasts, and top with tomato slice.
• Tuck in a basil leaf for garnish. I have also used a little parley instead of basil.