| Fontina and Tomato Tart: Pastry: 1 c (250 ml) unsalted butter 4 oz. (125 g) cream cheese 1 tspn salt (5 ml) 1 tsp dried thyme (or use whatever other spice you prefer) 2 c flour (500 ml) 1/4 c (50 ml) ice water Topping: 3 tbsp (45 ml) prepared mustard 6 ripe tomatoes, thinly sliced 3 c (750 ml,or 6 oz,or 175 g) grated Fontina cheese 3 tbsp (45 ml) finely shredded basil leaves 2 tbsp (25 ml) extra virgin olive oil coarse salt freshly ground pepper For pastry combine flour, salt and thyme in large bowl and blend in butter and cream cheese until mixture resembles peas. Add ice water, gather mixture into a ball. Roll dough out on a 16x12" (40x30 cm) cookie sheet. This can be frozen at this point until ready to use. Preheat oven to 400 degrees F (or 200 degrees C) and bake tart shell until it is golden, about 15 to 20 minutes. Poke bubbles that form during baking with fork. Leave oven on, remove shell and let cool slightly. Slice tomatoes. Brush shell with mustard, top with tomato slices (in single layer), spread with grated cheese and basil, drizzle with olive oil and sprinkle with coarse salt and pepper. Bake for 20 minutes or until cheese has melted. Serve warm or at room temperature. Makes about 40 hors d'oeuvres. |
| Delicious Baked Loaf: 1 large round loaf (French or Italian) 1/2 c butter, softened 5 c thinly sliced mushrooms (1 lb or 500g) 2 c shredded mozzarella 8 green onions, finely chopped 3 cloves garlic, minced Slice bread in half horizontally. Hollow out. Beat butter and stir in mushrooms, then cheese, onions and garlic. Spread onto both cut sides of bread. Place on baking sheet and bake in 400-degree oven for 10-15 minutes or until crisp on the outside and cheese has melted. Cut each into 8 wedges. |
| Toasted Pita Crisps with Hummus: Crisps: 1 tsp salt 1/2 tspn cumin (optional) 1/4 tspn ground pepper or cayenne 10 pitas, quartered 1-2 tbspn canola oil In bowl or plastic bag mix iol and spices. Add pita pieces and toss until evenly coated. Bake in 400 degree oven (in single layer) until golden and crisp (about 10 minutes) Hummus: 1 1/4 c. dried chickpeas 1/2 c. lemon juice 2/3 c. hot cooking water 2/3 c. techina (tahini) 4 cloves garlic 2 tsp. salt Cook chickpeas until very soft (follow instructions in any cookbook) Pour into a food processor while still hot. Add remaining ingredients and blend (it is best if you use slightly less than the above amounts until tasting). Taste and adjust seasonings and lemon juice. You may also have to use more water to get the consistency you like. You can use less water (just enough to get the food processor to work), and freeze in bags or containers, then add water after thawing. |
| Savouries: |