Tomato Rounds Recipes

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 oven to 400 degrees F.
• Line 2 baking sheets with parchment paper.
• On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
• Using a fork, generously prick (dock) the pastry circles to the edges.
• Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
• Bake until puffed and golden, 15 to 20 minutes.

Steps:

• Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

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.