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

1. Prepare the crepes.
2. Preheat the oven to 375F.
3. To make the filling: In a medium bowl, mix the ricotta cheese, goat cheese, Gruyere, Parmesan, egg, and nutmeg.
4. Spoon one-eighth of the filling down the center of each crepe and make an envelope fold.
5. Arrange in a greased 9-by-13-inch baking dish.
6. Brush the tops of the crepes with the olive oil and sprinkle with the Parmesan cheese.
7. Bake in the oven for 10 to 12 minutes.
8. Garnish with tomatoes and sprinkle with basil.
9. 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)