Tomato Biscuit Bruschetta
Makes: 16 pieces
Prep: 30 minutes Bake: at 375 Degrees F. for 25 minutes. Broil: 1 to 2 minutes
Biscuits:
1 medium-size ripe red tomato
1-1/2 cups flour, plus more if needed
1 cup cornmeal
1/2 cup grated cheddar cheese
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper
4 tablespoons butter, cut into large pieces, refrigerated until very cold
3/4 cup buttermilk, plus more if needed
1 egg, beaten
Topping:
2-1/2 pounds red tomatoes, cored, seeded and finely chopped
1 cup fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 375 Degrees F.
Biscuits: Core tomato and slice in half. Squeeze out seeds and flesh. Finely dice; set on paper towel to dry slightly.
Place flour, cornmeal, cheese, baking powder, salt, pepper, baking soda and cayenne in a food processor. Add butter and pulse a few times until mixture looks like breadcrumbs. Add buttermilk and egg; pulse until mixture comes together in a ball. Transfer to work surface, and gently knead in diced tomato. If it is too wet, add a spoonful or 2 of flour. Pat dough into a 1/2-inch thick circle. With floured biscuit cutter, cut into 8 rounds.
Bake biscuits at 375 Degrees F. for 25 minutes, until golden brown on top. Let cool.
Topping: In large bowl, combine tomatoes, basil, oil, garlic, vinegar, salt and pepper. To serve, heat broiler. Split biscuits in half. Place, cut side up, on foil-lined broiler pan. Broil 1 to 2 minutes or until lightly browned. Remove to platter; divide topping evenly among biscuits.
Note: You can make the cornmeal biscuits and garlicky topping ahead. Then all you need to do is broil, assemble and serve.
Recipe Source:
Family Circle Magazine
August 2006
Page 186
Recipe of Mark Bittman
These sound wonderful and I'm always looking to mix things up. Hope you enjoy!
Makes: 16 pieces
Prep: 30 minutes Bake: at 375 Degrees F. for 25 minutes. Broil: 1 to 2 minutes
Biscuits:
1 medium-size ripe red tomato
1-1/2 cups flour, plus more if needed
1 cup cornmeal
1/2 cup grated cheddar cheese
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper
4 tablespoons butter, cut into large pieces, refrigerated until very cold
3/4 cup buttermilk, plus more if needed
1 egg, beaten
Topping:
2-1/2 pounds red tomatoes, cored, seeded and finely chopped
1 cup fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 375 Degrees F.
Biscuits: Core tomato and slice in half. Squeeze out seeds and flesh. Finely dice; set on paper towel to dry slightly.
Place flour, cornmeal, cheese, baking powder, salt, pepper, baking soda and cayenne in a food processor. Add butter and pulse a few times until mixture looks like breadcrumbs. Add buttermilk and egg; pulse until mixture comes together in a ball. Transfer to work surface, and gently knead in diced tomato. If it is too wet, add a spoonful or 2 of flour. Pat dough into a 1/2-inch thick circle. With floured biscuit cutter, cut into 8 rounds.
Bake biscuits at 375 Degrees F. for 25 minutes, until golden brown on top. Let cool.
Topping: In large bowl, combine tomatoes, basil, oil, garlic, vinegar, salt and pepper. To serve, heat broiler. Split biscuits in half. Place, cut side up, on foil-lined broiler pan. Broil 1 to 2 minutes or until lightly browned. Remove to platter; divide topping evenly among biscuits.
Note: You can make the cornmeal biscuits and garlicky topping ahead. Then all you need to do is broil, assemble and serve.
Recipe Source:
Family Circle Magazine
August 2006
Page 186
Recipe of Mark Bittman
These sound wonderful and I'm always looking to mix things up. Hope you enjoy!