¼ Cup Extra Virgin Olive Oil
4 Tbsp. Butter (1/2 of a stick)
2 Garlic Cloves-peeled and crushed
8 Basil Leaves-crushed
4 Phyllo Dough Sheets
½ Cup Freshly Grated Parmesan Cheese
12 Mozzarella or Provolone Cheese Slices-sliced thinly
8 Native Heirloom Tomato Slices-about 1/3” thick
Salt and Black Pepper to taste
Combine the first 5 ingredients in a pot, bring to a gentle simmer, turn off heat and let sit for 10 minutes to allow the flavors to infuse. Season this mixture with salt and black pepper to taste.
Preheat oven to 400°f. Lay a phyllo sheet out on the counter with the longest side facing the counter edge. Lightly brush the sheet of dough with the olive oil mixture. Lightly sprinkle 1/2 of the Parmesan cheese over this sheet. Top with a second phyllo dough sheet. Lightly brush half of this sheet (going lengthwise) with the oil mixture. Fold in half lengthwise. Lightly brush half of this sheet with the oil and fold in half lengthwise again to have a piece of dough that is about 16” wide and 3” deep. Cut this piece carefully with a knife into 6 pieces. Repeat this same process with the remaining two phyllo dough sheets.
Place all 12 squares of dough on a cookie sheet and bake in the hot oven for about 10 minutes or until evenly golden. Place a slice of mozzarella on top of each phyllo crisp and place back in the hot oven just to melt, about 1 minute.
To serve, place 1 phyllo crisp on a serving plate, top with a slice of tomato, another phyllo crisp, another tomato, finishing with a phyllo crisp. Repeat with the other three plates. Garnish the plate with any remaining diced tomato, basil sprig and a sprinkle of Parmesan cheese. Enjoy!
