Cowboy Bread Appetizer

1 16 oz. can refrigerated biscuits (8 count)
4 ripe tomatoes, sliced thinly
2 c. (8 oz.) Monterey Jack cheese, shredded
1 c. goat cheese crumbles
2 c. field greens, washed and dried
cilantro mash (recipe follows)

 Preheat oven to 375 degrees. Remove biscuits from can. Pull apart into 8 pieces. Roll each piece into an 8" round on a floured surface. Transfer to baking sheets and bake 10 mins., or until browned. Remove from oven. (Biscuits can be frozen at this point.) Increase oven temperature to 400 degrees. Spread each crust with 1 T. cilantro mash. Cover evenly with tomatoes and cheeses. Bake 2 to 3 minutes more, until cheese melts. Remove, garnish with greens and serve immediately. 8 servings.

Cilantro Mash
1/2 c. fresh cilantro leaves
2 T. grated parmesan cheese
1/4 c. chopped pecans
1 garlic clove, minced
2 T. olive oil
1 T. smooth goat cheese
1/4 tsp. salt

 

Combine cilantro, parmesan cheese, pecans and garlic in food processor. Pulse while gradually adding oil. Add goat cheese and season with salt, processing just until slightly smooth. (This keeps in the refrigerator for weeks, so can be done way ahead.)
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