Four-Cheese Tomato Pies

Filled with fresh flavor, these single-serving tomato pies make a great summertime lunch.

Four-Cheese Tomato Pies
Makes 6 to 8 servings
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  1. 4 ounces goat cheese
  2. 4 ounces feta cheese
  3. 4 ounces cream cheese, softened
  4. 1⁄4 cup sour cream
  5. 1⁄4 cup buttermilk
  6. 2 large egg whites
  7. 1 large egg yolk
  8. 1 teaspoon lemon zest
  9. 1⁄2 teaspoon ground black pepper
  10. 1⁄4 teaspoon ground red pepper
  11. 1⁄4 cup chopped fresh basil
  12. Toasted Cornbread Crusts (recipe follows)
  13. 1 pint heirloom tomatoes, thinly sliced and patted dry
  14. 1⁄4 cup grated Parmesan cheese
  15. Garnish: chopped fresh basil, ground black pepper
  1. Preheat oven to 350°. In the work bowl of a food processor, pulse together goat cheese, feta, cream cheese, sour cream, and buttermilk until smooth, stopping to scrape sides of bowl. With processor running, add egg whites and yolk, zest, and peppers. Process 30 seconds. Remove blade; stir in basil.
  2. Divide mixture evenly among prepared Toasted Cornbread Crusts. Top with tomato and Parmesan.
  3. Bake until set and lightly browned, 25 to 30 minutes. Garnish with basil and pepper, if desired
Taste of the South
 Toasted Cornbread Crusts

On a rimmed baking sheet, bake 31⁄2 cups crumbled cornbread at 300° for 15 minutes. Transfer to a medium bowl; stir in 3 tablespoons melted butter, 2 tablespoons water, 1 large beaten egg white, and 1⁄2 cup ground Parmesan cheese until combined. Press into bottoms and up sides of 6 to 8 small oven-proof dishes; bake at 300° until set, about 10 minutes.



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