Step 1
Preheat oven to 400 degrees F.
Step 2
Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.
Step 3
In the bowl of a small food processor add olive oil 1/4 teaspoon of the dried oregano 1/4 teaspoon of the dried basil dried parsley crushed red pepper flakes black pepper garlic 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.
Step 4
In a small bowl combine 1 cup Stella® Mozzarella Shredded Cheese 1/4 cup Stella® Asiago Fresh Shredded Cheese 1/4 cup Stella® Parmesan Shredded Cheese 1/4 teaspoon of the dried oregano and 1/4 teaspoon of the dried basil.
Step 5
On floured work surface unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter cut 9 circles from each pastry sheet. Using a fork prick pastry circles generously.
Step 6
Line a baking sheet with parchment paper.
Step 7
In a small bowl whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.
Step 8
Using a fork crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.
Step 9
Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.
Step 9
Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.