Filled with fresh flavor, these single-serving tomato pies make a great summertime lunch.
- 4 ounces goat cheese
- 4 ounces feta cheese
- 4 ounces cream cheese, softened
- ¼ cup sour cream
- ¼ cup buttermilk
- 2 large egg whites
- 1 large egg yolk
- 1 teaspoon lemon zest
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- ¼ cup chopped fresh basil
- Toasted Cornbread Crusts (recipe follows)
- 1 pint heirloom tomatoes, thinly sliced
- and patted dry
- ¼ cup grated Parmesan cheese
- Garnish: chopped fresh basil, ground black pepper
- 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 30 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
Toasted Cornbread Crusts
On a rimmed baking sheet, bake 3½ cups crumbled cornbread at 300° for 15 minutes. Transfer to a medium bowl; stir in 3 tablespoons melted butter, 2 tablespoons water, 1 large beaten egg white, and ½ cup ground Parmesan cheese until combined. Press into bottoms and up sides of 6 to 8 small oven-proof dishes; bake at 300° until set, about 10 minutes.