Tomato Biscuit Bruschetta

Tomato Biscuit Bruschetta
Servings: 16 Prep 30 mins Bake 375°F 25 mins Broil 1 min to 2 mins

Ingredients

Biscuits:
  • 1 medium-size ripe red tomato
  • 1 1/2 cups flour, plus more if needed
  • 1 cup cornmeal
  • 1/2 cup grated cheddar cheese
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cayenne pepper
  • 4 tablespoons butter, cut into large pieces, refrigerated until very cold
  • 3/4 cup buttermilk, plus more if needed
  • 1 egg, beaten
Topping:
  • 2 1/2 pounds red tomatoes, cored, seeded and finely chopped
  • 1 cup fresh basil leaves, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Heat oven to 375 degrees F.

Biscuits:

2. Core tomato and slice in half. Squeeze out seeds and flesh. Finely dice; set on paper towel to dry slightly.

3. Place flour, cornmeal, cheese, baking powder, salt, pepper, baking soda and cayenne in a food processor. Add butter and pulse a few times until mixture looks like breadcrumbs. Add buttermilk and egg; pulse until mixture comes together in a ball. Transfer to work surface, and gently knead in diced tomato. If it is too wet, add a spoonful or two of flour. Pat dough into a 1/2-inch-thick circle. With floured biscuit cutter, cut into 8 rounds.

4. Bake biscuits at 375 degrees F for 25 minutes, until golden on top. Let cool.

Topping:

5. In large bowl, combine tomatoes, basil, oil, garlic, vinegar, salt and pepper. To serve, heat broiler. Split biscuits in half. Place, cut side up, on foil-lined broiler pan. Broil 1 to 2 minutes or until lightly browned. Remove to platter; divide topping evenly among biscuits.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 154, Fat, total (g): 6, chol. (mg): 25, carb. (g): 20, fiber (g): 1, pro. (g): 4, sodium (mg): 283, Percent Daily Values are based on a 2,000 calorie diet.