\n\t\t\t\t\t\t\t
ummmm how is it already September? I’m NOT ready to give up these beautiful summer tomatoes but I’m really looking forward to everything pumpkin\/clove\/maple\/butterscotch\/cinnamon\/orange…OH and chunky scarves with top knots. So in efforts to just squeeze every last drop of summer into my cup, here’s another delish veggie recipe! Also – I will keep y’all updated if I end up making a version of this with CANNED TOMATOES…because ya know…year round freshness!!<\/p>
<\/p>
INGREDIENTS<\/p>
- 1 Schar Puff Pastry<\/li>
- 1\/4 c. Pesto<\/li>
- 2 oz. Cheddar Cheese<\/li>
- 2 oz. Goat Cheese<\/li>
- 3 Heirloom Tomatoes<\/li>
- Everything Bagel Seasoning<\/li><\/ul>
DIRECTIONS<\/p>
- Heat the oven to 350 degrees<\/li>
- Let the puff pastry thaw according to package directions<\/li>
- Place parchment paper on a cooking sheet and lay puff pastry on it. Poke holes all around it and bake for 10 minutes<\/li>
- Cut the tomatoes a quarter of an inch thick<\/li>
- Pull out of the oven and place pesto and cheddar cheese on it. Return to oven for 5 minutes<\/li>
- Sprinkle goat cheese evenly\u00a0<\/li>
- Place tomatoes on<\/li>
- Sprinkle on everything bagel season to liking<\/li><\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t