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FOUR-CHEESE
ROLLS WITH CHERRY TOMATOES
Four
cheeses meld in an ethereal filling for
rolled crêpes. Cherry tomatoes and
basil strike a colorful accent. Serve these
with snow peas and salad adorned with grapes
or nasturtium blossoms.
Eight
6- or 7-inch buckwheat galettes or herb
crêpes
FOUR-CHEESE
FILLING
1 1/4 cups ricotta cheese
3/4 cup fresh white goat cheese at room
temperature
1/2 cup shredded Gruyère or Jarlsberg
cheese
2 tablespoons grated Parmesan cheese
1 egg
1/8 teaspoon freshly grated nutmeg
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1/2 cup red cherry tomatoes, halved
1/2 cup gold cherry tomatoes
1/4 cup fresh basil leaves, sliced
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Prepare
the crêpes. Preheat the oven to 375 degrees
F.
To
make the filling: In a medium bowl, mix the ricotta
cheese, goat cheese, Gruyère, Parmesan,
egg, and nutmeg.
Spoon
one-eighth of the filling down the center of each
crêpe and make an envelope fold. Arrange
in a greased 9-by-13-inch baking dish. Brush the
tops of the crêpes with the olive oil and
sprinkle with the Parmesan cheese. Bake in the
oven for 10 to 12 minutes. Garnish with tomatoes
and sprinkle with basil. Serve at once.
Makes
8 crêpes; serves 4.
[Crêpes,
Sweet & Savory Recipes for the Home Cook,
Lou Seibert Pappas]
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