We are living through the hot part of summer with the tomatoes in abundance. As I was scrolling facebook yesterday, I saw people looking for new ways to use the bounty of tomatoes the summer is producing. I have an easy recipe for you using some cheat ingredients that will impress everyone with your culinary skills.
Makes 6 Servings
Carbs 19.9 g Protein 3.0 g
Ingredients
1 refrigerated pie crust
4 oz. sun dried tomato and basil goat cheese
2 vine ripened tomatoes
fruity olive oil for drizzling
Directions
slice tomatoes about 1/4 inch think slices. Spay a piece of foil with non stick spray and roll out pie crust. Evenly spread out goat cheese on pie crust, leaving a 1/2 inch of ring of pie crust uncovered for folding. lay out tomatoes on top of goat cheese. Fold over edges of pie crust so it looks like a rust flat pie. Bake in the oven at 350 for 10-15 minutes until crust is fully cooked or put in a hot grill with the lit closed. I put my on the grill, it was so hot I could not bear to put the oven on.
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