Tomato Mozzarella Tart

                        olive oil
     1/2  pkg           frozen puff pastry sheets -- thawed
   8      ozs           mozzarella cheese -- grated
   1 1/2  lbs           plum tomatoes
     1/2  c             Parmesan cheese freshly grated
   1      tbsp          olive oil
   1      tbsp          chopped thyme or 1 t. dried -- crumbled

Position rack in center of oven and preheat to 375 degrees.  Brush 9x13
baking sheet lightly with olive oil.  Roll out pastry sheet on lightly
floured surface to 16x12" rectangle.  Transfer pastry to prepared pan and gently press into place.  Trim edges of pastry, leaving 1/2" overhang. Crimp edges.  Pierce crust all over with fork.  Bake until golden brown, piercing with fork every 5 min to deflate if necessary, about 15 min. Sprinkle crust with mozzarella and set aside.  (Can be prepared 4 hours ahead.  Let stand at room temperature.)
Increase oven temperature to 425 degrees.  Blanch tomatoes in large pot of boiling water 20 seconds.  Drain and cool slightly.  Peel and core
tomatoes.  Cut into thin rounds.  Place rounds on double thickness of
paper towels; pat dry.  Arrange tomatoes on crust in slightly overlapping rows, covering completely.  Season generously with salt and pepper. Sprinkle Parmesan, 1 T olive oil and thyme over.  Bake tart until tomatoes are heated through and cheeses melt, about 9 min.  Cut tart into large squares.

Tree Appetizer Torte

                        Cheesecloth
   4      Pkgs.         (8 Oz.Each) Cream Cheese -- softened
   8      Oz.           Goat Cheese -- softened
  15      Slices        Provolone Cheese (Approx.3/4 Lb.)
   1 1/4  Cups          Prepared Pesto
   1      Cup           Sun-Dried Tomatoes, Oil-Packed -- chopped and

     1/2  Cup           Pine Nuts -- toasted
                        Thinly Sliced French Bread, Toasted
                        (Brush With Olive Oil Before Toasting If
                        Desired)

Wet a single layer of cheesecloth and squeeze dry.  Line pan with
cheesecloth, allowing cloth to extend over sides.  Beat cream cheese and
goat cheese until very creamy and smooth, about 3 minutes.  Layer
ingredients in prepared pan as follows: 2 cups cream cheese mixture 5
slices provolone 3/4 cup pesto 5 slices provolone a cup cream cheese
mixture chopped sun-dried tomatoes pine nuts 5 slices provolone 3/4 cup
(remaining pesto) 2 cups (remaining) cream cheese mixture Fold hanging
cheesecloth over top.  (For the holiday's I like to use my
Wilton's Christmas tree shaped pan to make this in)  Refrigerate several
hours or overnight.  Unwrap top of mold.  Unmold appetizer onto serving
platter; remove cheesecloth.  Garnish with roasted red pepper circles and star at top, fresh basil leaves and additional toasted pine nuts.  Serve with toasted French bread slices. Makes 25 appetizer-size servings.