This appetizer/hors d'oeuvres recipe is compliments of my sweetheart, Peggy. She used to bake trays of it for friends at camp and they loved it. So she made it for me and I have to give it very high marks. It is delicious. It is also rather easy to make.
Among the ingredients listed below there is a convenience product prepared by Formaggio@reg; and sold by supermarkets. You can easily replace that entry by providing your own salami or proscuitto ham, mozzarella cheese and ground or fresh basil. Actually, you can use your imagination regarding all of the toppings above the filo dough, for a simple search of Internet recipes related to filo dough appetizers will suprise you with all of the listed varieties of ingredients. In any event, have fun ... lots of fun.
8 ounces of frozen filo dough sheets (1/2 box), thawed overnight in the refrigerator, unopened pack
3/4 stick of melted butter
8 ounce container of freshly grated or shredded Parmesan cheese
1, 8 ounce roll of Formaggio@reg; Soppressata salami (or proscuitto ham), mozzarella cheese and basil
2 large or 3 medium size plum tomatoes
12 pitted kalamata olives, sliced in thirds crosswise
12 fresh basil leaves or 1 tbsp. of dried chopped basil
Preheat the oven to 350 degrees F.
Use a pastry brush to lightly coat a 10" x 15" cookie tray with melted butter.
Place an unrolled sheet of filo dough into the cookie tray. Brush it very lightly with the melted butter. Sprinkle a thin layer of the parmesan cheese on top.
Repeat the previous step until you are down to the last two sheets of filo dough. Place them on top of the cheese and brush them very lightly with melted butter.
Slice the roma tomatoes into four or six slices each, making a total of 12 slices. Cut the roll of salami(ham), mozzarela cheese and basil into 12 slices.
Place the roll pieces evenly on top of the filo dough to create what will later be 12 hors d'oeuvres.
Put the tomato slices on top of the roll slices, then dust them with dried chopped basil or use one fresh basil leaf per tomato slice.
Place three slices of kalamata olive on top of each tomato slice/leaf of basil.
Bake at 350 degrees F for 15 to 20 minutes, checking for doneness after 15 minutes.
Remove the tray from the oven and cut the pastry into 12 squares with a sharp knife. Remove the hors d'oeuvres pieces to a pre-warmed serving dish with a spatula.
Serve hot. A chilled glass of Pinot Grigio wine or a cold bottle of beer go well with this appetizer.