Fontina Tomato Squares
- Yield 40 servings
Thin slices of tomato are served on top of a basil filled pastry then topped with fontina cheese, making these a great little appetizer.
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon salt
- 1 teaspoon thyme
- 2 cups unbleached flour
- 3 tablespoons Dijon mustard
- 5 -- ripe medium tomatoes, thinly sliced
- 3 cups (6-ounces) coarsely grated Italian fontina cheese
- 3 tablespoons finely shredded fresh basil
- 2 tablespoons olive oil
- -- Kosher salt and freshly ground pepper to taste
- Process butter, cream cheese, salt and thyme in a food processor until blended. Add flour. Process until dough forms a ball. Pat dough into a rectangle; wrap in waxed paper. Chill for 1 hour. Pat dough 1/4-inch thick on a lightly floured surface. Cut into a 14×18-inch rectangle. Pat dough over bottom and up sides of a 12×16-inch baking pan. Bake at 375F for 20 to 25 minutes or until golden brown. Poke any bubbles which form on the pastry during baking process with tip of a sharp knife. Cool slightly. Brush baked layer with Dijon mustard. Arrange tomatoes in a single layer over mustard. Sprinkle with fontina cheese and basil. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 20 minutes or until bubbly. Cut into squares. Serve warm or at room temperature. May substitute Swiss cheese for the fontina cheese.
Recipe reprinted with permission from Betty Sim’s Southern Scrumptious; How to Cater Your Own Party (Decatur, Alabama, 1997).