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Appetizers | |
| Crust 2 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 1/4 to 1/2 tsp. dried crushed red pepper 3/4 cup cold butter, cut into pieces 1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese 1/2 to 3/4 cup ice-cold water Filling 2 pt. red and yellow cherry or grape tomatoes, cut in half lengthwise 3 garlic cloves, finely chopped 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Crumbled feta or shaved Parmesan cheese | |
Step 1 Prepare Crust: Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times or until crumbly. Stir in cheese. With processor running, gradually add 1/2 cup ice-cold water, and process until dough forms a ball and pulls away from sides of bowl, adding more water, 1 Tbsp. at a time, if necessary. Step 2 Divide dough in half; place each half on a large piece of plastic wrap. Shape each into a flat disk. Wrap in plastic wrap, and chill 2 to 24 hours. Step 3 Prepare Filling: Toss together tomatoes and next 8 ingredients; let stand 1 to 1 1/2 hours. Step 4 Preheat oven to 400�. Roll 1 dough disk to 1/4-inch thickness on a lightly floured surface. Cut into 12 rounds using a 2 1/2-inch round cutter, rerolling dough as needed; press into cups of a lightly greased 12-cup miniature muffin pan. (Dough will come slightly up sides.) Repeat procedure with remaining dough disk and another muffin pan. Divide tomato mixture among cups. Step 5 Bake at 400� for 40 to 45 minutes or until golden. Remove from pans. Cool completely on a wire rack (about 15 minutes). Sprinkle with cheese. | |
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