Does your tomato garden runneth over?
If so, may I boldly suggest:
Simple and Light Tomato and Cheese Thing
Thinly slice tomatoes and place them between two paper towels
for about twenty minutes to absorb moisture.
Line a sheet pan with parchment paper and place 3-4 sheets of
defrosted frozen phyllo dough on top of parchment paper.
Spread a very thin layer of olive oil mayo on top of phyllo dough.
Sprinkle a thin layer of two different types of cheeses (shredded).
(I used mozzarella and cheddar)
Place tomatoes on top of cheese.
Sprinkle a little kosher salt or sea salt and ground pepper on top of tomatoes.
Spinkle Parmesan cheese on top of tomatoes.
Chiffonade fresh basil and scatter on top.
Bake 400 degrees (F) for 20 minutes and enjoy!
Makes a great snack or accompaniment to soup...
How about with Caprese Soup from this post?
Mmmmmmm....fresh garden tomatoes.