Did we say tomatoes? Again?
You bet your sweet beefsteaks we did! For one thing, we can’t resist sharing the great and sometimes unique recipes using juicy, flavorful tomatoes, either fresh from your garden or your local farmers’ markets. I was intrigued by today’s recipe, which falls under the category of “Almost Bread Puddings.” It does feature a bread product - biscuits - as well as cheese, and mayo, which of course contains eggs. But mostly I liked the idea of making some small tartlets, which can also be frozen and reheated later. If there are any left.
I found this recipe in a newsletter from Lisa Shively of NC, who’s a fellow foodie, cookbook author, radio personality, and contest judge, among her many talents. Food, once a passion, is now a full-time job for Lisa, who has teamed up with the NC Sweet Potato Commission to write her most recent cookbook, Lisa Shively’s Fat Little Sweet Potato Cookbook , which you can find on her website, www.cookingwithlisa.com.
Lisa’s love of food goes beyond the food itself. She feels that a good home-cooked meal creates “lasting family memories of everyone gathering at the table … .” And while it’s challenging to fit a family supper into a busy schedule, she calls their time together “priceless.” We share her sentiments, and we can’t wait to try this recipe.
BACON TOMATO TARTLETS
1 (12-ounce) can flaky biscuits
6 slices deli bacon, cooked, drained and crumbled
1 medium tomato, seeds removed, and chopped
3 ounces Mozzarella cheese, grated
1/2 cup real mayonnaise
1 teaspoon dried basil leaves
3/4 teaspoon garlic salt
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Split each biscuit into 3 pieces (the flaky biscuits pull apart easily into their natural layers). Spray MINI muffin tins lightly with cooking oil, Press split biscuits into muffin tins. You may not use all the biscuits. Mix remaining ingredients together and fill each of the pastries with mixture. Bake in 350 F.-degree oven for 10 to 12 minutes. Makes 24 mini-muffin tartlets. These can be frozen and reheated for unexpected guests.
(Recipe from Lisa Shively’s Kitchen Helpers newsletter, contributed by Jere Ann Ocker, 2008.)