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time this summer.
COUNTRY TOMATO
CHEVRE TARTE
A great appetizer or light lunch
1 package (17 oz.) frozen puff pas-
try (2 sheets), thawed
1/2 cup thin sliced mild onion
4 garlic cloves, minced
1 red bell pepper, halved, seeded
and cut vertically into very thin
slices
8 plum tomatoes, sliced into 1/8-
•
inch-thick rounds
kosher salt and pepper to taste
16 fresh sage leaves
3 T. olive oil
10 oz. Chevre (or other soft goat
cheese), crumbled
1/2 cup freshly grated Parmesan
cheese
Preheat oven to 425F. Place the
sheets of puff pasty on a baking
sheet with sides and press together
and up the sides of the pan. Arrange
the onion, garlic, bell pepper and
tomato slices over the pastry. Season
the tomatoes with salt and pepper
and arrange the sage leaves over all.
Drizzle with olive oil and sprinkle
the Chevre and Parmesan cheeses
over.
Bake, uncovered, for 25 minutes,
or until the pastry is golden. Remove
from . oven and cut into large squares
and serve. Makes varied appetizer
servings or 6 lunch-sized servings.
CANTALOUPE WITH FETA,
OLIVES AND WALNUTS
Serve as a brunch dish, salad or
unusual dessert.
1 caritaloupe, peeled and cut 'into
thin slices
1 T. extra virgin olive oil
1/4 cup fresh shredded basil
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts, lightly
toasted
1 lemon, cut into 16 thin half-slices
Arrange the cantaloupe slices on a
serving platter. Drizzle with the olive
oil and sprinkle with the basil,
crumbled feta and walnuts. Arrange
the lemon around and over the mel-
ons. Makes 8 servings.
BLUEBERRY BREAD PUDDING
I usually think of bread pudding as
cold-weather food. This is lighter
(like French toast) and filled with
summer blueberries. A great dessert
or breakfast dish.
3 cups milk
1 cup sugar
6 large eggs
1/4 cup rum
2 t. vanilla
10 cups 1-inch challah cubes
1 cup chopped pecans, lightly toasted
2 cups blueberries
1/2 cup sugar
Spray a large glass or ceramic bak-
ing dish with non-stick cooking
spray. Set aside.
Preheat oven to 350F. Combine
milk, 1 cup sugar, eggs, rum and
vanilla in a medium bowl and whisk
well. Set aside.
In a large bowl, toss the challah,
almonds and blueberries. together.
Transfer the mixture to the prepared
pan. Gently pour the milk mixture
over the bread mixture and press
down to soak the bread. Sprinkle the
top of the pudding with sugar.
Bake the bread pudding for 1
hour. Remove from oven and cool
for 1 hour before serving. Serve
warm. Makes 8-12 servings. ❑
For more recipes, go to
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1/4 cup pinenuts, lightly toasted
salt and pepper to taste
Vinaigrette:
4 T. balsamic vinegar
1/4 cup extra virgin olive oil
kosher salt and freshly ground pep-
per to taste
Place chicken in a large bowl and
add remaining chicken ingredients.
Toss well and marinate for 2-6
hours.
Heat grill to medium-high.
Remove chicken from marinade and
grill until cooked through, about 15
minutes total (discard marinade).
Brush peach halves with olive oil
and grill (cut side up first), about 8-
10 minutes total.
Arrange the greens on individual
dinner-sized plates. Cut the chicken
breasts into thin strips and arrange
over the greens. Top with peaches,
onion, corn, and pinenuts. Drizzle
the vinegar and oil over the salads
and season with salt and pepper to
taste. Makes 8 servings.
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