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1 Sheet Puff Pastry, Thawed
1 Lb Approx of Assorted Heirloom Tomatoes, Sliced
1/4 Onion, Sliced Thinly
1 Container Full Fat, Italian, Ricotta Cheese
1 Tsp Buon Appetito
Fresh Basil Leaves
Drizzle of Balsamic Vinegar
Preheat your oven to 400º.
Place your thawed puff pastry sheet on a parchment lined sheet pan. Use a knife to gently score (don't cut all the way through) a crust line all around the perimeter. Bake for about 7 minutes until pastry has puffed and is lightly browned.
Remove from oven. Gently spread about 1 cup of Ricotta on top and add the onions.
Next add the tomatoes, taking time to make sure they look really pretty! Add the Buon Appetito and basil leaves. Return to oven and bake until beautifully browned. About 20 minutes.
Remove from oven. Let sit for 10 minutes to allow cheese to set. Slice and drizzle with Balsamic vinegar.
Soo simple, soo good!