4 ears of corn, husked
4 tbsp honey, divided
4 strips of bacon, chopped
Heat grill to medium-high heat. Place 1 ear of corn on a sheet of heavy-duty foil. Brush with 1 tbsp of honey. Sprinkle evenly with chopped bacon and black pepper to taste. Wrap securely in foil. Repeat with remaining corn.
Place foil-wrapped corn on grill. Grill, covered, for 20 minutes or until tender, turning several times.
7 sheets phyllo pastry, thawed
1/2 cup butter, melted
7 tbsp Parmesan cheese, grated
1 1/2 cups mozzarella cheese, grated
1 sweet onion, thinly sliced and separated into rings
5-6 roma tomatoes, sliced (32 slices)
1 tsp dried oregano or thyme
1-2 tsp Kosher salt, to taste
1/2-1 tsp ground pepper, to taste
1/4-1/2 tsp cracked rosemary, optional
Preheat oven to 350. Thaw the phyllo according to package directions. Place the tomato sliced on paper toweling and pat dry. Place a piece of parchment paper on a cookie sheet or brush it with melted butter.
Place one sheet of phyllo on a the cookie sheet. Brush with butter and sprinkle with 1 tbsp of grated Parmesan. Repeat until all the sheets are used. Evenly press down so the layers stick together. Sprinkle the top with the mozzarella. Place onions on top and then place tomatoes on top. Place tomato slices in straight lines so that each square, when cut, contains 1 tomato slice. Sprinkle with oregano/thyme, salt, pepper, and rosemary (if using).
Bake at 350 for 25 minutes or until the edges are lightly golden and the bottom is cooked. If the top isn’t brown, turn oven to broil for just a minute or two and watch carefully, remove wehn the top is golden. Decorate with fresh rosemary sprigs if desired and cut into squares. Each square can then be cut into two triangles if smaller pieces are desired.
