Fresh Tomato and Parmesan Pastry


1 can of croissant dough
3 multicolored fresh heirloom tomatoes, sliced
3 tablespoons of melted butter
1/2 cup of shredded Parmesan cheese
1 teaspoon of dried basil
1 tablespoon of olive oil


Preheat oven to 375 degrees.
Spread out pieces of croissant dough, creating a large rectangle.
Brush center of dough with melted butter leaving a quarter inch border around the edge. Shingle fresh sliced tomatoes over the melted butter.
Sprinkle tomatoes with Parmesan cheese and drizzle with olive oil.
Repeat until all ingredients are used.
Bake until edges are crispy golden brown.
Remove from oven and allow to cool for five minutes.
Cut into wedges slices and serve warm or room temperature.
Recipe serves 6 to 10.

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