Another month has flown by. We are well into summer and it is time again for the Secret Recipe Club. The Secret Recipe Club is the brainchild of Amanda of Amanda’s Cookin’. How is works is, each month, members are assigned another blog *in secret*. From there the blogger gets to choose a post to recreate in their own kitchen and share.
This month, I was delighted to have Foodies at Work as my assigned blog. Foodies at Work is the blog of Melissa (Miss Yunks) and her foodie pal, Angela. There were so many fabulous recipes on this site, I found it terribly hard to choose one recipe (let me tell you cookie dough pancakes are still going to happen at some point!). So don’t forget to stop by and say, “Hello,” to Foodies at Work!
After a lot of hemming and hawing, I finally decided to use Miss Yunks’ Tomato and Mozzarella Tart, but I had to kick it up a notch. See when I saw mozzarella and tomato, my thoughts instantly went to bruschetta! So, I added some basil to the original recipe and swapped out the Fillo dough (an ingredient I wasn’t familiar with) for my favorite crescent rolls! This made a wonderful appetizer that I can’t wait to make again!
Adapted from Foodies at Work
1 tube of refrigerated crescent rolls
Slices of fresh mozzarella
1 ripe tomato, seeds removed and diced
1 handful fresh basil
Preheat the oven to 350 degrees. Spray a baking sheet lightly with non stick spray.
Unroll the crescent rolls, tearing along the perforations into 4 rectangles. Using your fingers, press the middle perforation together. Roll each rectangle lightly with a rolling pin to smooth it out.
Place the rectangles on the prepared baking sheet. Bake for 8 minutes or until just beginning to brown.
Meanwhile, dice the tomatoes and chiffonade the basil. To chiffonade, roll several basil leaves tightly together, then slice the roll with a knife, producing long ribbons. Mix the tomatoes and basil together in a bowl, set aside.
Remove the baking sheet from the oven. Turn the oven to broil.
Place mozzarella slices on top of the crescents. Return to the oven, watching very carefully. Broil for 1-2 minutes or until the cheese is melty and the crust is deeply browned.
Cut each tart into thirds. Serve each tart topped with the tomato-basil mixture. Enjoy immediately.
Serves 2-4, appetizer servings
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