Four-Cheese Tomato Pies
Makes 6 to 8 servings
  • 4 ounces goat cheese
  • 4 ounces feta cheese
  • 4 ounces cream cheese, softened
  • 1⁄4 cup sour cream
  • 1⁄4 cup buttermilk
  • 2 large egg whites
  • 1 large egg yolk
  • 1 teaspoon lemon zest
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 teaspoon ground red pepper
  • 1⁄4 cup chopped fresh basil
  • Toasted Cornbread Crusts (recipe follows)
  • 1 pint heirloom tomatoes, thinly sliced
  • and patted dry
  • 1⁄4 cup grated Parmesan cheese
  • Garnish: chopped fresh basil,
  • ground black pepper
  1. Preheat oven to 350°. In the work bowl of a food processor, pulse together goat cheese, feta, cream cheese, sour cream, and buttermilk until smooth, stopping to scrape sides of bowl. With processor running, add egg whites and yolk, zest, and peppers. Process
  2. seconds. Remove blade; stir in basil. Divide mixture evenly among prepared Toasted Cornbread Crusts. Top with tomato and Parmesan. Bake until set and lightly browned, 25 to 30 minutes. Garnish with basil and pepper, if desired
Recipe by Southern Cast Iron at