“Eating is a necessity but cooking is an art.”
Several years ago we attended a New Year’s Party where everyone brought a dish for the buffet. It was quite a buffet with everything from venison backstrap to smoked alligator sausage. Having loaded my plate, I sat down and began to indulge myself; about the second goody that I took a bite from turned out to be one of the best mouthfuls of anything I’ve had recently. It turned out to be an individual serving of Roseville Tomato Pie. When I mentioned the delicacy to my wife, she reminded me that the owner of the Roseville Bed & Breakfast (Click Here to visit their website) had given her a copy of the recipe several years ago and we’d just never gotten around to preparing it … Duh! The recipe has appeared in a local community cookbook and is freely distributed at the B&B, I am reprinting it here with the kind permission of the owners of Roseville B&B, Virginia & Melvin McConnell. Since I was first introduced to Roseville Tomato Pie as an appetizer, I have listed it as such, however, after preparing it myself and then doing a little research about how it is served at the B&B, I am convinced that it is primarily a breakfast or a brunch dish because two (or maybe three) of these little pies will easily make up a meal. On the other hand, we often serve Roseville Tomato Pie as a ‘heavy’ appetizer and also as a side dish.
(Cook’s Note- About those “cheap biscuits” listed in the ingredients … they are those generic ones that cost around 25-cents a can. That’s what you’ve got to use because you don’t want something that will rise too much, instead, you want each biscuit to be pretty flat!)
Preheat oven to 375-degrees F. Remove biscuits from the can and place them between two sheets of wax paper and flatten them with your hand. Place them on a baking sheet lined with non-stick foil. Brush each biscuit with melted butter and lightly sprinkle with Italian seasoning.
On a cutting board, slice the tomatoes into 1/4" slices and place a slice on each biscuit
In a small bowl mix the cheese and mayonnaise and spread a heaping teaspoon of the mixture atop each tomato. Lightly sprinkle grated Parmesan cheese and Salad Supreme on each of the "little pies."
On a middle rack of the oven, bake for 15-17 minutes until the cheese is melted and the crust is browning. Remove and serve warm.
PLEASE NOTE - The "Sign Up To Be Notified Of New Site Additions" has been disabled due to interference from hackers and spammers. This feature will likely not be replaced ... sorry for the inconvenience. ALSO - The website is now 99% complete and should be pretty much bug free ... if you notice any glitches or have suggestions, please let me know via the Contact page. CURRENTLY the individual recipes are being reviewed and, when necessary, modified.
