By Amy Poore
Now that many of us have a bounty of fresh, juicy tomatoes, I thought it would be an excellent time to highlight a couple of wonderful recipes so we can serve them up! Nothing beats a tomato sandwich, of course, but these are excellent dinner options. The tomato pie is perfect for the peak of the tomato season, and the caprese salad skewers make an excellent (and quick to make) appetizer for pre-dinners or for backyard patio parties this summer.
Old Fashioned Tomato Pie
1 cup grated mozzarella
1 cup grated cheddar
9-inch prebaked deep dish pie shell
1/4 cup green onion (chopped)
10 fresh basil leaves (chopped)
4 tomatoes, sliced and drained of excess water (a strainer works well for this), divided
1/2 cup mayonnaise
Salt and pepper to taste
Pinch of dry basil
Preheat oven to 350 degrees.
Combine mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper in a medium bowl
Layer half of the sliced tomatoes over the pie shell (reserving a few slices for top of pie). Next, spread half of the mayonnaise mixture on top of tomatoes. Finally, layer all of the chopped basil and onions.
Repeat with remaining tomato slices and cheese layer.
Place the reserved slices on top and sprinkle with dried basil.
Bake for 30 minutes or until top is golden brown.
Serve hot or at room temperature.
Caprese Salad Skewers
Cherry tomatoes, whole or halved for size and arrangement
Fresh Basil Leaves
Fresh mini mozzarella balls
Good quality extra virgin olive oil
Good quality balsamic vinegar
Toothpicks or small bamboo skewers
On each skewer, slide on mozzarella ball(s), a folded basil leaf, followed by the tomato.
Arrange on serving platter and drizzle with olive oil and balsamic vinegar, to taste.
Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com
Photos: Amy Poore