Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Ripe Roma tomatoes |
| 1 large | Shallot; chopped |
| 1 teaspoon | Tapenade; (Greek olive puree) |
| 1 tablespoon | Balsamic vinaigrette |
| 1 small | Shee puff pastry; rolled out thinly |
| 4 slices | Mozzarella cheese |
| \N \N | Basil to garnish |
Cook the pastry base until golden brown and then spread on the tapenade.
Slice the tomatoes and lay on top of the tapenade. Sprinkle on the shallot and lastly lay on the mozzarella.
Cook in a hot oven until the tomatoes are soft. Serve with the vinaigrette and garnish with basil.
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Carlton Food Network
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