TOMATO BISCUIT BRUSCHETTA
BISCUITS
1 tomato
1 1/2 cups flour
1 cup cornmeal
1/2 cup grated cheddar cheese
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp pepper
1/4 tsp baking soda
1/8 tsp cayenne pepper
4 tbs butter, cut into pieces
3/4 cup buttermilk
1 egg, beaten
TOPPING
2 1/2 pounds tomatoes, finely chopped
1 cup basil leaves, chopped
2 tbs olive oil
1 tbs minced garlic
1 tbs balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
Heat oven to 375 degrees. BISCUITS---Core tomato and slice in half. Squeeze out
seeds and flesh. Finely dice, set on paper towel to dry slightly. Place flour
and next 7 ingredients in a food processor. Add butter and pulse until mixture
looks like breadcrumbs. Add buttermilk and egg, pulse until mixture comes
together in a ball. Transfer to work surface and knead in diced tomato. Pat
dough into a 1/2 inch thick circle. With biscuit cutter, cut into 8 rounds.
Bake biscuits 25 min. or until golden on top. Let cool. TOPPING---In bowl,
combine all ingredients.
TO SERVE---Heat broiler. Split biscuits in half. Place cut side up, on foil
lined broiler pan. Broil 2 min. or until lightly browned. Remove to a platter,
divide topping among biscuits. This recipe makes 16 servings of Tomato Biscuit
Bruschetta.*
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