Tomatoes are one of my favorite foods and I wait each summer to get them at the local farmers market. Heirloom tomatoes are an especially delicious treat, and I wanted to find a recipe to highlight their beauty and taste. This dish looks fancy, but takes only minutes to make.
Puff pastry sheets, thawed
1 large tomato, sliced
3 tblsp. cream cheese (vegan or regular)
1/8 cup mozzarella cheese (I used Daiya brand)
2 tblsp. plain soy milk
1 handful basil, chiffonade
salt, pepper to taste
Mix together cream cheese, mozzarella cheese, soy milk, basil, and salt/pepper. Set aside.
Cut 1 sheet puff pastry into 4 equal squares. With the second sheet, cut 1/2 inch strips and then cut in half.
Place four strips of puff pastry on the edge of the square, overlapping the corners slightly. With a pastry brush, lightly brush water onto the top of puff pastry. Bake @ 400 degrees for 20-22 minutes until golden brown.
Divide cheese among the 4 pastries and cover the center of the pastry. Top with tomato slices and return to oven for a few more minutes to melt cheese. Top with additional basil (optional) Serves 4.
I paired this with pesto pasta and this dessert. I wanted something cool and refreshing and these fresh berries and cream did the trick.
Blueberries and Cream
1 cup blueberries (or other summer berries)
1 cup soy ice cream
1 cup milk (I used unsweetened vanilla almond milk)
1 tsp. vanilla extract
Combine all ingredients except blueberries in a blender. Place 1/2 cup blueberries in tall cup, top with 1/2 cup cream mixture. Serves 2.