Basil TOMATO Tart

 

• 1/2 package rolled refrigerated unbaked pie crust (1 crust)
• 1 1/2 cups shredded mozzarella cheese (6 ounces) DIVIDED into 1 Cup and a 1/2 Cup
• 5 Roma tomatoes or 4 medium tomatoes
• 1 cup loosely packed fresh basil leaves
• 4 cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese (+More for TOP)
• 1/8 teaspoon ground white pepper
• Fresh basil leaves

Directions

1. Unroll pie crust. Place in 9" Pie/ Quiche dish. Flute edges… Prick crust with fork. Line pie shell with double-thickness of foil. Bake in 450* oven 8 minutes. Remove foil. Bake 4-5 minutes more. Remove from oven. REDUCE oven temp to 375*. Sprinkle crust with 1/2 cup of mozzarella cheese. Cool shell slightly.

2. Cut tomatoes into wedges; drain on paper towels. Arrange tomatoes atop cheese in pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.

3. In medium mixing bowl combine remaining Mozzarella cheese, mayo, Parmesan cheese, and pepper. Spoon cheese mixture over basil leaves, spreading to evenly cover the top.

4. Bake in 375* oven 35-40 minutes or until top is golden and bubbly. SERVE WARM

Zucchini Cheese and Beer Bread

Zucchini Cheese and Beer Bread 

 

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon granulated garlic
• 1 cup cheddar cheese, grated (I prefer Sharp)
• 3/4 cup zucchini, grated
• 3 tablespoons chives, chopped
• 2 tablespoons honey
• 12 ounces (1 1/2 cups) favorite beer (use light beer for a mild flavor
• 3 tablespoons butter, melted (plus more for greasing pan)

INSTRUCTIONS

1. In a medium-sized bowl whisk together flour, baking powder, salt, and granulated garlic, until well combined.
2. Add cheese, zucchini, and chives. Drizzle honey over the top, and add beer.
3. Stir together, until combined.
4. Butter a 9″x5″x3″ loaf pan. Add batter, and spread evenly. Brush 3 tablespoons of melted butter over the top.
5. Bake in a 350-degree oven for 55-70 minutes, until golden brown, and a toothpick inserted into the center of the loaf comes out clean.
6. Allow zucchini bread to cool completely in the pan. Run a knife along the edge of pan to release