Close to paradise! Made 2 in one day. Used cheeses on hand: 1st time, sharp Vermont cheddar; 2nd time, soft mozzarella and 4-cheese Italian blend. Both delicious, but gruyere would be even better. Drained tomatoes on paper towels, and made a couple layers of tomatoes and cheeses the second time, with fresh garden herbs (basil, rosemary, chives, and thyme) throughout, with a few sprinkled on top. Would like to try this recipe with brie. It made a beautiful presentation, and was well-liked by all. The first piece comes out messy, but following slices come out surprisingly neatly, and it's not too liquid-y.
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Close to paradise! Made 2 in one day. Used cheeses on hand: 1st time, sharp Vermont cheddar;...