Four-Cheese Rolls with Cherry Tomatoes
- Eight 6- or 7-inch buckwheat galettes or herb crepes
- 1 1/4 cups (10 ounces) ricotta cheese
- 3/4 cup (6 ounces) fresh white goat cheese at room temperature
- 1/2 cup (2 ounces) shredded Gruyere or Jarlsberg cheese
- 2 tablespoons; grated Parmesan cheese
- 1 egg
- 1/8 teaspoon freshly grated nutmeg
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- 1/2 cup red cherry tomatoes, halved
- 1/2 cup gold cherry tomatoes
- 1/4 cup fresh basil leaves, sliced
- Prepare the crepes.
- Preheat the oven to 375F.
- To make the filling: In a medium bowl, mix the ricotta cheese, goat cheese, Gruyere, Parmesan, egg, and nutmeg.
- Spoon one-eighth of the filling down the center of each crepe and make an envelope fold.
- Arrange in a greased 9-by-13-inch baking dish.
- Brush the tops of the crepes with the olive oil and sprinkle with the Parmesan cheese.
- Bake in the oven for 10 to 12 minutes.
- Garnish with tomatoes and sprinkle with basil.
- Serve at once.
eight, ricotta cheese, fresh white goat cheese, gruyere, parmesan cheese, egg, nutmeg, olive oil, parmesan cheese, red cherry tomatoes, gold cherry tomatoes, fresh basil
Taken from www.cookstr.com/recipes/four-cheese-rolls-with-cherry-tomatoes (may not work)