These were a great use of our bumper cherry tomato crop. Very tasty and came together easily. We ate them as snacks but they would make a great appetizer. I used red onions because I didn't have shallots and I think next time I would sauté the onions/shallots a bit. I also used all parmesan cheese, instead of parmesan and fontina. We didn't miss the fontina at all. If you are making them for a party, make them on the same day you are going to serve them--they got soggy when stored in the fridge.
Photo: Randy Mayor; Styling: Cindy Barr
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Total: 35 Minutes
Amount per serving
- Calories: 101
- Fat: 6.7g
- Saturated fat: 1.6g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 0.7g
- Protein: 2.4g
- Carbohydrate: 8g
- Fiber: 0.6g
- Cholesterol: 5mg
- Iron: 0.6mg
- Sodium: 143mg
- Calcium: 34mg
- 8 (14 x 9-inch) sheets frozen phyllo dough, thawed
- 1/4 cup olive oil, divided
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1 teaspoon freshly ground black pepper
- 1 cup multicolored grape tomatoes, quartered lengthwise
- 1/4 cup thinly sliced shallots
- 2 tablespoons chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon kosher salt
- 1.5 ounces aged fontina cheese, grated
- Cooking spray
- 1. Preheat oven to 375°.
- 2. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo sheet with 1 1/2 teaspoons oil. Combine Parmigiano-Reggiano cheese and pepper, stirring well. Sprinkle about 1 teaspoon pepper mixture evenly over phyllo; top with another phyllo sheet. Combine tomatoes and next 5 ingredients (through fontina cheese) in a bowl. Arrange about 1/3 cup tomato mixture along short side of phyllo; roll up phyllo, jelly-roll fashion, starting with short side. Lightly brush outside of roll with oil. Cut into thirds. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining 6 phyllo sheets, pepper mixture, oil, and tomato mixture.
- 3. Bake at 375° for 10 minutes or until phyllo is golden. Serve warm or at room temperature.
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