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- Prep 20min
ByThe Food in My Beard
Updated April 18, 2017
Pillsbury Pie Crust
can (28 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted
boxes (14.1 oz) Pillsbury™ Refrigerated Pie Crust
cup ricotta cheese (optional)
Special Equipment: Mini Muffin Tin.
Roll out the pie crust to make it a bit thinner. Find a round object to cut rounds that will fit nicely into your size of muffin tin. Line the tin with your pie crust rounds.
Strain the tomatoes and lightly salt. If you decide to use the ricotta, mix it in with the tomatoes. I did half of the pies with ricotta and half without. Add a spoonful of tomatoes to each pie crust, enough to fill them up.
Find another smaller round object to cut your provolone into rounds. Top the pies with the provolone. Bake for about a half hour at 400°F.
Meanwhile, put a handful of basil in the food processor or blender with about a half cup of olive oil. Pulse until smooth.
Top the pies with basil oil and serve.
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- Tomato pie has always been a classic summer appetizer in my family.I wanted to make a version for my Christmas party this year so I decided to give the dish a winter update. Instead of a large rustic pie I made mini bite-sized ones. Instead of fresh tomatoes from the garden, nice fire roasted tomatoes from a can.A little basil oil to finish it off and these minitomatopies were a perfect snack to put out as people arrived at a dinner party I hosted last week.These pies came out really good. They’re the perfect size to pop into your mouth, and have flavors that everyone loves. It didn't hurt that they were really cute too.