My Favorite Farmer’s Market Recipe

I like to use heirloom tomatoes so I buy them at the farmer’s market. Any color is good in this recipe. If you can’t find them or they are too expensive, try the smaller grape or cherry tomatoes as they have better flavor.

Ingredients
  • 1 large or three small heirloom tomatoes
  • 1 ear of corn – roasted in oven OR 1 small can of sweet corn, no salt added
  • bunch of cilantro, chopped or torn
  • 1 cup shredded cheddar jack cheese
  • 1 large tube of flaky biscuit dough
Instructions
Chop the tomatoes into small pieces and put in sieve to drain. Adding a little salt here will help get the liquid out.
Flour a board and roll out biscuit dough, fairly thin. Cut rounds of dough to fit muffin tins.
Spray the muffin tins with olive oil and press the dough into the tins, coming all the way up the sides.
Mix the tomatoes, corn, cheese and cilantro in a bowl and add salt & pepper to taste.
Fill the tins and bake in 350 degree oven for 20-25 minutes or until the cheese is bubbly and the biscuit is golden.
Allow to cool so that the cheese sets up.
**As some people do not like cilantro, a good substitution is basil. I have also made a Mediterranean version with basil, tomato, greek olives and feta.
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