Ingredients:
- 12 sheets phyllo dough (14x9 inches)
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- 1 medium tomato, cut into 1/4-inch slices
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- 1 large yellow tomato, cut into 1/4-inch slices
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- 5 to 6 fresh basil leaves, thinly sliced
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- 3/4 cup crumbled feta cheese, divided
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Directions:
- Preheat oven to 400°. Place 1 sheet of phyllo dough on a baking sheet lined with parchment. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. Repeat layers, being careful to brush oil all the way to edges.
- Fold each side 3/4 in. toward center to form a rim. Spread with pesto and sprinkle with half the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with pepper and remaining feta.
- Bake until crust is golden brown and crispy, 20-25 minutes. Cool on a wire rack for 5 minutes. Remove parchment before cutting. Garnish with basil.
Thanks to our friends at Taste of Home for this recipe!