Baked Cheese With Dressed Tomato
(updated on Jan 22, 2009)
This is an easy make-ahead appetizer or snack that will please everyone.
1/3 Cup olive oil
1 Tsp dried basil
½ Tsp salt
1/4 Tsp pepper
1 Cup bread crumbs
2 Tbsp grated parmesan cheese
4 Ontario greenhouse tomatoes
Remove rind from cheese and cut cheese crosswise into ½” thick slices. Cut each slice into 8 wedges.
In a bowl, whisk together olive oil, basil, salt and pepper. Place bread crumbs in a shallow bowl and sprinkle with parmesan cheese. Dip each cheese wedge into the oil mixture – shake off excess – and then coat with the crumbs. Set wedges on a greased baking sheet in a single layer. Refrigerate for up to 6 hours.
Meanwhile, seed and dice tomatoes. Stir into the remaining oil mixture. Keep at room temperature for 1-4 hours.
Just prior to serving. Bake cheese at 475 F for 10 minutes. Serve hot with diced tomato mixture. Makes 6-8 appetizers.
