I love the holidays and entertaining and baking. This past week, I hosted a cookie exchange (the cookie recipe comes next week, I promise) with friends, and we had a blast. I also made a Pillsbury recipe (see my post on why over on my review blog) – or at least my take on a Pillsbury recipe. It was absolutely delicious and so easy to prepare. In fact, when I hosted bunco on Friday, I made it again because it was so quick and easy and yummy.
Pillsbury has the original Tomato Basil Cup recipe on their site, but you know me. I had to adjust it and tweak it. And I think I like my changes.
Tomato Basil Cups
1 8 oz package cream cheese
1/2 c fresh Parmesan (or, ahem, more)
12 cherry tomatoes (or more)
1 1/2 T dried basil
2 T milk
1 package Pillsbury Grands, original flavor
salt and pepper to taste
Preheat your oven to 350 degrees and grease your muffin tins. This makes 16 servings, so grease the right number of tins. If you have only 6 count tins, add a bit of water to the cups that will be empty to keep the tins from warping in the oven without something baking in it.
Make sure your cream cheese is as room temperature, and mix it with the basil, milk, and Parmesan. Add a little salt and pepper to taste. It doesn’t take much, as the Parmesan is already salty.
Gently split each Grand in half, peeling it apart with your fingers. Stretch each round of dough slightly and place it in an empty muffin tin so that the edges are atop the tin. Place a dollop of the filling inside the Grand. Remember that the cream cheese and Parmesan will be very rich, so don’t put too much in there.
Quarter the cherry tomatoes, and carefully place three tomato quarters atop each cup. Or cut up more tomatoes and put more there, but three seemed to be a good fit, though these were large cherry tomatoes.
Bake at 350 for 10 or so minutes, until the dough is a beautiful golden brown. Serve immediately or at room temperature and watch them disappear!