Individual baked tomato, mozzarella cheese and fresh basil p
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Individual puff pastry tart shells; blind-baked | |
| 2 | tablespoons | Olive oil |
| ½ | cup | Roasted garlic puree |
| 12 | slices | Tomatoes |
| 8 | slices | Fresh Mozzarella cheese |
| Salt and pepper | ||
| ½ | cup | Chiffonade of basil |
| ½ | cup | Warm tomato sauce |
| Essence | ||
Directions
ESSENCE OF EMERIL SHOW #EE2297
Preheat the oven to 400 degrees F. Brush each tart shell with olive oil.
Season with salt and pepper. Spread 1-ounce of the roasted garlic puree on the bottom of each shell. Lay 3 slices of the tomatoes and 2 slices of cheese in each shell. Season with salt and pepper. Bake for 8 to 10 minutes or until the cheese starts to bubble and brown.
Spoon the sauce on the bottom of a plate. Place a tart on a plate. Garnish with basil and Essence. Yield: 4 servings Posted to recipelu-digest by molony <molony@...> on Feb 26, 1998