Tomato Parmesan Phyllo Squares
This savory appetizer is good served piping hot from the oven or at room temperature. It also make a satisfying lunch with a green salad.
4 Large Ontario greenhouse tomatoes, sliced1/3 Cup butter, melted
7 Sheets phyllo dough
1/2 Cup grated parmesan cheese
1 1/4 Cups shredded mozzarella cheese
1/2 Large onion thinly sliced
1 Tsp chopped fresh thyme (or ½ tsp dried)
1/2 Tsp dried oregano
Salt and pepper to taste
Fresh thyme sprigs
Cut tomatoes into ¼” slices. Let drain on paper towels.
Brush baking sheet with some of the melted butter. Lay 1 sheet of phyllo on baking sheet. Keep remainder covered with a damp cloth. Brush lightly with melted butter, sprinkle with 1 tbsp of the parmesan cheese. Repeat layering with remaining phyllo, ending with phyllo and reserving 2 tbsp of parmesan cheese.
Sprinkle top sheet with mozzarella cheese and onion. Arrange tomato slices in a single layer over the top. Sprinkle remaining parmesan cheese, thyme and oregano. Season with salt and pepper to taste.
Bake in a 375 F oven for 30 minutes or until edges are golden. Cut into squares and serve. Makes 8-10 servings.
