This weekend, a friend brought over a pizza of sorts using 7 layers of phyllo with parmesan and butter both between layers, topped with just enough parmesan and mozzarella to act as a glue for rows of overlapping thin slices of tomatoes. Fresh basil chiffonade and, I believe, a drizzle of EVOO, and some black pepper went atop upon coming out of the oven. They were assembled, baked on, and delivered for serving on flat pieces of cardboard covered in foil. They'd been precut into 2" squares for serving as a patio appetizer.
Would never have thought of using phyllo this way, but every way possible these were: clever, delicious, beautiful. For those of you already deep into tomato season, something to consider!
