Roasted Garlic, Tomato, and Basil Squares

Roasted Garlic, Tomato, and Basil Squares Recipe
Randy Mayor
"My sister prepared a delectable but very high-fat tomato-basil tart. I wanted to find a light version and came up with this appetizer." -Erin Mylroie, St. George, UT

Yield:

12 servings (serving size: 1 square)

Recipe from

Nutritional Information

Calories 168
Caloriesfromfat 17 %
Fat 3.2 g
Satfat 1.4 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 6.9 g
Carbohydrate 27.4 g
Fiber 1.4 g
Cholesterol 8 mg
Iron 1.8 mg
Sodium 289 mg
Calcium 93 mg

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon sugar
1 cup warm water (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
1 teaspoon salt
Cooking spray
1 whole garlic head
2 tablespoons yellow cornmeal
2 cups chopped plum tomato (about 9 ounces)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons light mayonnaise
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Dissolve yeast and sugar in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and 1 teaspoon salt to yeast mixture, stirring until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Preheat oven to 400°.

While dough rises, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400° for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Cover a baking sheet with parchment paper; sprinkle with cornmeal. Place dough on prepared baking sheet. Roll dough into a 15 x 10-inch rectangle. Lightly coat dough with cooking spray. Bake at 400° for 10 minutes or until lightly browned; remove from oven. Combine garlic pulp, tomato, and remaining ingredients in a medium bowl. Spread cheese mixture over crust; bake at 400° for 15 minutes or until lightly browned. Let stand for 10 minutes. Cut into 12 squares.

Note:

Erin Renouf Mylroie, St. George, UT,

May 2006
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