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Caprese Salad
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Kelly's Pico
de Gallo
Submitted by
Kelly
Easterling
Tomato Pie
Courtesy of
Jan Scott,
Wetumpka, AL
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4 ripe tomatoes,
sliced ¼ inch
thick
1 lb. fresh
mozzarella
cheese, sliced ¼
inch thick
1/3 cup fresh
basil leaves,
rinsed and dried
3 T. extra
virgin olive oil
Salt & black
pepper
Fresh lettuce
leaves,
preferably mix
of curly leaf
and bibb (grown
at Oakview
Farms)
Place lettuce
leaves on
platter. Layer
with tomato
slices, cheese
slices, and
basil leaves.
Drizzle with
olive oil, then
season to taste
with salt and
pepper.
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1
large ripe
tomato, cored,
seeded, diced
1 sweet white
onion, coarsely
chopped
1/4 cup chopped
fresh cilantro
juice of 2 limes
sea salt and
freshly ground
pepper
Mix tomato and
onion. Add
cilantro, juice,
and blend
gently. Season
to taste with
salt and pepper.
Refrigerate
about 30 minutes
before serving.
Enjoy!
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1 pie crust
3-4 tomatoes,
sliced thinly
Salt and pepper
to taste
Grated
mozzarella
cheese to cover
two layers
Enough dried
basil and dried
oregano mixed to
sprinkle over
two layers
Approx. 1 ½ c
mayonnaise
(Bacon pieces
are optional)
Grated Parmesan
Cheese to cover
top of pie
Set oven at 350
Slice tomatoes
thinly and place
on paper towels.
Salt and pepper
tomato slices;
allow to drain
for 15 minutes.
Place pie crust
in pie plate.
Place a layer of
tomatoes in
bottom of pie
crust.
Sprinkle half
the grated
mozzarella
cheese on
tomatoes.
Sprinkle half
the herbs on top
of the cheese.
Repeat for the
second layer.
Spread
mayonnaise over
the top.
Sprinkle
Parmesan cheese
on top of
mayonnaise.
Bake at 350 for
30 to 45 minutes
or until the
Parmesan cheese
is beautifully
browned and pie
is bubbly.
Cool slightly
before serving.
Can be served at
room
temperature.
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