Tomato Benedict

Another of my favorite simple appetizers.    This recipe got its name because we started out making it as a breakfast dish.   We take a toasted English Muffin half, top with  two or three tablespoons of the hot tomato mixture, put a poached egg on top and sprinkle with some fresh basil.    In fact this was on our breakfast menu this morning and one guest declared it was the best breakfast he’d ever had!   But somewhere along the way one of us tried leftovers with some crostini and declared this would be perfectly delicious as an appetizer.     I think it goes particularly well with woven wheat crackers like Triscuit.   We’ve also been known to throw in 1/2 cup of aged sharp cheese such as Asiago or Parmesan.

3 – 4 cups of diced fresh tomatoes – whatever variety you have on hand  
2 cups of shredded cheddar cheese
1/2 cup mayonnaise
2 tablespoons of dried basil
1/2 teaspoon of pepper
Fresh Basil for garnish

Combine all the ingredients except the fresh basil.   Pour into a 9 inch pie plate or Au Gratin dish.   Bake at 350 degrees for about 20 minutes or until it is bubbly and the top is toasted.    Serve immediately with crostini or crackers.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

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