FRESH TOMATO BASIL TART
Homegrown tomatoes are available and just the best for this recipe. Some folks like to squeeze out part of the juice and seeds of the tomatoes.
1 pie crust
1 tablespoon flour
8 oz Mozzarella, Monterey Jack or combo of both
Salt and pepper to taste
1/2 to 3/4 cup mayonnaise, regular or light (start out with 1/2 cup; if too thick to spread, add a bit more as needed)
Tomatoes, thickly sliced, enough to make a layer
1 bunch green onions, sliced thin, both white and green parts
Generous handful of fresh basil, chopped, about 1/3 cup or so, or 2 teaspoons dry
Sprinkling of shredded Parmesan or Romano for top
Preheat oven to 400. Prick crust and prebake 10 minutes. Dust bottom with flour. Mix cheese, salt and pepper and mayo. Spread thin layer over crust. Lay tomato slices on top. Spread rest of cheese mixture over tomatoes. Sprinkle with green onions and basil. Smooth top, pushing onions and basil into cheese mixture. Sprinkle with Parmesan. Bake about 20 minutes or until puffed and golden. Serves 6.
Classic cherry bounce
Substitute sugar string candy, several pieces, for the sugar. I can’t always find that so I use regular sugar.
1 pound dark cherries stemmed but not pitted.
2 cups sugar
1 bottle bourbon whiskey
Put cherries in glass jar. Pour sugar and whiskey over. Put lid on. Shake each day until sugar dissolves. Here’s the kicker, though. Wait about 4-6 months before drinking. I keep mine in my pie safe. Great as a holiday gift. Be sure and put on the label that the cherries have pits.
Tip from Rita’s kitchen:
I’m substituting raw honey for the sugar in one of my batches. I’ll let you know how it turns out.