Crispy Native Tomato, Basil, and Mozzarella Pie


½ Cup Extra Virgin Olive Oil
1 Stick    Butter
8 Basil Leaves-crushed
3 Garlic Cloves-crushed
8 Phyllo Dough Sheets
1 ½ Cups Shredded Mozzarella-or any favorite cheese
4 Tomatoes-sliced 1/3” thick
Salt and Pepper To Taste
Basil as Needed for Garnish

Preheat oven to 375ºf. Heat the olive oil, butter, basil and garlic until melted and just beginning to boil. Turn off the heat and let the flavors infuse for 10 minutes. Season butter-oil mix with salt and pepper to taste.

Grease a large cookie sheet with olive oil or vegetable spray. Lay one sheet of phyllo on the pan and brush with the butter/oil mixture. Repeat with the remaining 7 sheets. Sprinkle the shredded cheese over the top sheet to within 2” from the edges. Top the cheese with the sliced tomatoes, slightly overlapping or shingling each tomato. Roll the edges inward to create a border. Drizzle any remaining olive oil/butter mixture over the tomatoes and season if desired.

Bake in the oven for about 25 minutes or until phyllo is crisp and golden.

Cool briefly out of the oven, Garnish the top with more torn basil leaves, slice into portions and serve warm or room temperature. Great with a green salad and more fresh tomatoes. Enjoy!

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