Hot Tomato Tart Appetizers
Recipe courtesy Paula Deen
(Door Knock Dinners with Gordon Elliot)
2
cups fresh diced tomatoes
1/3 cup diced green onions
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh basil or thyme, optional
1 cup shredded Jack cheese
1/2 cup mayonnaise
1 (12-ounce) can Pillsbury country biscuits, 10 count
Mix together tomatoes, green onions, salt, pepper, and
basil together. Place in a colander to drain off excess
juice. Mix shredded cheese and mayonnaise together.
Fold into tomato mixture.
Pinch
each biscuit in half. On a lightly floured surface roll
each piece into a circle approximately 3 to 4 inches
in diameter. Spoon about 2 teaspoons of tomato mixture
in the center of the biscuit. Moisten the edge of the
biscuit with you finger using a drop of water. Fold
over and press firmly using fingertips to seal entire
edges.
Place
on a greased baking sheet. Bake in a preheated 375 degree
oven for 12 to15 minutes or until golden brown. Remove
from oven and brush with melted butter, sprinkle with
fresh chopped parsley. Serve immediately.
Yield: 20 tarts
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Appetizers