Parmesan Tomato Rounds Recipes

PARMESAN TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
• Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

PARMESAN-TOMATO ROUNDS

Steps:

• In food processor bowl, pulse cheese, butter and tomato paste 2 to 3 minutes or until well mixed. Add flour, basil, salt and red pepper and pulse until well combined. Dough should be firm but not dry. If dry, add water, 1 tablespoon at a time and pulsing 30 seconds after each addition, until mixture holds together and a soft, clay-like dough is formed.
• Wet a paper towel and rub it over work surface. Place 12-inch piece of plastic wrap on dampened surface (the dampness helps plastic wrap stick to work surface). Scoop half of dough onto plastic wrap and form into a rough log shape. Roll log in plastic wrap and seal ends (log should be about 12 inches long and 1 1/4 inches in diameter). Repeat with remaining half of dough. Refrigerate logs at least 2 hours or until firm. (Dough can be refrigerated 3 days or wrapped in foil and frozen 3 months. Thaw in refrigerator 2 hours before cutting.)
• Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
• Remove 1 log from refrigerator and remove plastic wrap. Use serrated knife to cut 1/4-inch slices from log. Place rounds about 1/2 inch apart on cookie sheets.
• Bake 10 to 12 minutes or until lightly browned around edges. Remove cookie sheets from oven and cool 2 minutes. Remove rounds from cookie sheet to wire rack. Repeat with remaining dough. Serve warm or at room temperature. Store in airtight container.

TOMATO SOUP WITH PARMESAN CROUTONS

Steps:

• For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
• Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
• For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
• Serve the soup with 1 or 2 croutons on top.

PARMESAN POTATO ROUNDS

Steps:

• Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender.

BROILED PARMESAN TOMATOES

Steps:

• Preheat a broiler according to manufacturer's recommendations. Line a baking sheet or small sheet pan with aluminum foil.
• Slice tomatoes in half crossways. Slice thin slices off of the round part of the tomato halves so they will sit straight on the pan.
• Place tomato halves on the prepared pan and sprinkle with salt, pepper, and Italian seasoning to taste.
• Place seasoned tomatoes under the broiler and broil about 4 minutes. Be sure to watch carefully, so they won't burn.
• Sprinkle 1 tablespoon grated Parmesan cheese on each tomato half, and return to the broiler.
• Broil until Parmesan cheese is melted and bubbly, 45 seconds to 1 minute.
• Transfer broiled tomatoes on a plate or serving platter and garnish with fresh parsley, if desired. Serve warm.

ROUND 2 RECIPE - PORK PARMESAN

Steps:

• Preheat the oven to 425 degrees F.
• Heat the olive oil, in a small saucepan over low heat and add the garlic, Italian seasoning and salt and pepper. Cook for 1 minute, then stir in the tomato sauce and bring to a simmer. Turn off the heat and stir in the basil.
• Remove the pork meat from the bone and slice into large strips.
• Spoon a layer of tomato sauce on each roll and top with sliced pork meat. Cover each with more tomato sauce, sprinkle evenly with Parmesan, then top with mozzarella. Put them on a sheet pan and broil until the cheese is bubbling and pork chop is heated through, about 3 to 4 minutes. Remove from the broiler, arrange on serving plates and serve.

TOMATO ROUNDS

Steps:

• Turn on broiler, with rack at 6-8" Set out cream cheese to soften Slice roma's to desired thickness.
• I do approx. the same thickness as my baguette rounds to make a nice, hearty appetizer.
• Toasts: Slice baguette into 1/4" thick rounds, and place on an ungreased, good cookie sheet (something like Airware, for even toasting)
• Pour olive oil into small dish and stir in desired amount of garlic salt (can be ommitted) Using, preferably, a pastry brush, dress each round w/olive oil mix. (You can use a paper towel wrapped over a couple fingers if you don't have a pastry brush.)
• Place cookie sheet under broiler, and keep a close watch. Estimate 2 minutes for toasting, but these can burn quickly. So use your eyes to know when they're ready to come out of the oven.
• Spread: Mix softened cream cheese with seasonings. I usually do a garlic-herb blend or I have a garlic spread mix from Costo that works great. Mix in desired amount of parmesan cheese.
• It usually only takes a little; remember you don't want to compete with the flavors of the roma's Assemble: Spread cream cheese mixture on toasts, and top with tomato slice.
• Tuck in a basil leaf for garnish. I have also used a little parley instead of basil.

PARMESAN-TOMATO SPREAD

Steps:

• Mix cheeses and sour cream in medium bowl until well blended. Stir in tomatoes, onions and basil;.
• Refrigerate at least 1 hour before serving.
• Serve with crackers.

JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS

Steps:

• Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
• Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
• In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
• Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
• To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.

PARMESAN POTATO ROUNDS BAKE

Steps:

• Place half of the potatoes in a greased 2-qt. or 11x7-in. baking dish. Top with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450° for 25-30 minutes or until the potatoes are golden brown and tender.