1 pre-baked tart crust
2-3 oz Chevre cheese
Pesto of garlic, pinenuts, basil, Asiago, and olive oil
Mozzarella cheese, grated
Olive oil
Parmesan Cheese
Sliced tomatoes
Pesto the tart crust generously, crumble Chevre cheese over pesto. Layer thin slices of tomato and fresh Mozzarella cheese alternatively in slightly overlapping circles. Drizzle with fruity olive oil and sprinkle with Parmesan. Place tart in a hot oven or under broiler until cheese is bubbly and golden. Serve warm or at room temperature.
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