I haven’t been posting as much lately because I’ve been busy canning tomatoes. I looked in the pantry today and counted 38 quarts of tomatoes and spaghetti sauce. I didn’t bother to count the pints. I thought I was finished canning the tomatoes, but this afternoon, Leo brought in these!
So I guess I’ll be canning these tomorrow!
Meanwhile, I decided to use a few of the tomatoes in making some tomato puffs for dinner.
These are so easy to make and they are delicious.
First, you’ll need some frozen puff pastry.
There are 2 sheets of pastry in the box. I only removed one sheet and put the box back in the freezer. You will need to allow about 15-20 minutes for the dough to thaw.
Cover the dough with a kitchen towel while it is thawing. Preheat your oven to 400 degrees.
While you are waiting for the dough to thaw, peel and slice 2 tomatoes. Lay the slices on a paper towel in order for them to drain. Add a little salt. I used sea salt on my tomatoes.
Grate some mozzarella and Parmesan cheese. I grated a lot more than I really needed.
Chop some fresh basil. Dried basil would be fine, but I have a lot of basil growing right now.
When your dough is thawed, put a little flour on your board. When I have made these before, I used a biscuit cutter to cut out the circles of dough. But tonight I wanted to cut larger circles and guess what item was the exact size of circle that I wanted. A wide-mouth rim for a canning jar! Of course, it will not cut through the dough, but it will make a circle in the dough. Then you can use a knife to cut out the circle.
Place your circles on a cookie sheet. Prick them a few times with a fork.
Next, put a blob of mustard on each circle. The mustard helps to seal out any tomato juices so that your puffs will not be soggy. Plus, it adds a little zing to them.
Use the back of a spoon to spread out the mustard.
Pile on the cheese and then place a slice of tomato on each circle. Top with some chopped basil.
Bake for 15 minutes at 400 degrees. When they were done, I put a little more cheese on top and put them back in the oven for about 1 minute.
These make a great side dish for a summertime supper!
Leo grabbed the camera and took this picture while I was making dinner. If you try the tomato puffs, let me know how you liked them.
Linking up to:
Wow Us Wednesday @ Savvy Southern Style
Jane thanks for the U Printing information. What a great idea. Happy blogging.
Just discovered your blog. Your flowers are beautiful and your recipe looks and sounds delicious. I’ll be trying that one out soon and also coming back to read past posts that I have missed. And yes….I live in Savannah and it is miserably hot here…..
Wow! These look wonderful. I’m hurgry–right now! I love using puff pastry and I think I’ll give this a try. Where is Lamar?
Marsha
That sounds so yummy! Not sure Worker Bee or Baby Bee would like them, but I’m in!
Those look so yummy! I will have to try them, my hubby works out of town a lot and that is my idea of a meal. I don’t care about fixing meat and potatoes, those little tomato puffs would suit me fine. Can’t wait to give them a try! Thanks for the recipe:)
Boy do these tomato puffs look good. I think I will try them. Where did you get this recipe? How fun. Great job.
These look great! I’m always looking for new, simple appetizer recipes since our neighborhood is known for impromptu parties where everyone brings something. I’m going to try these next time! Thanks for the recipe!
Now these definitely sound yummy and will be made for dinner tonight 🙂
Jane, they look delicious! I will have to try these, unfortunately, I didn’t plant any tomatoes this year nor basil, so they won’t have that just-picked punch of flavor that yours has! xo,
Hello Jane! Aside from the fact that the recipee looks great, what makes it special for me is its nutritional value. Tomatoes are no doubt good for the body. This is my perfect type of meal, nutritious yet still delicioius 😉