Week of 8/14/2000

Basil Tomato Tart
Appetizer or first course, this dish has the wonderful flavors of Summer...

1 folded, refrigerated unbaked piecrust
1 1/2 cup shredded mozzarella cheese (6 oz.)
5 Roma or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 tsp. fresh ground pepper
fresh basil leaves for garnish

Unfold piecrust according to package directions. Place in a 9 inch tart pan or glass pie plate. Flute edge; press with the tines of a fork, if desired. Prebake according to package directions. Remove from oven.

Sprinkle with 1/2 cup of mozzarella cheese. Cool on a wire rack.

Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges on top of melted cheese in the tart shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle mixture over tomatoes. In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.

Bake in a 375 degree oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, sprinkle with basil leaves.
Makes 8 appetizer servings.

Double Cherry Ice Cream in Cookie Cups

1 qt. cherry nut ice cream
1 cup chopped pitted dark sweet fresh or frozen cherries
Cookie Cups (see recipe)
Cherries with stems attached (if available)

Cookie Cups
2 cups purchased chocolate cookie crumbs
1/2 cup melted butter
3 Tbls. sugar
4 (9 oz.) paper drink cups

Place ice cream in a medium bowl and stir with a wooden spoon just enough to soften. Stir in cherries until well combined. Transfer to a freezer container and freeze about 1 1/2 to 2 hours or just until firm. To prepare cookie cups, combine in a medium bowl the cookie crumbs, melted butter and sugar. Divide mixture between all four drink cups (about 2/3 cup crumb mixture per cup). Press mixture onto bottom and up sides of cups. Place in freezer until firm, about 40 minutes.

When ice cream is firm enough, carefully peel paper from cookie cups and fill with ice cream. Return to freezer and freeze several hours or overnight until firm. To serve, garnish with halved cherries with stems attached.
Makes 4 servings.

Cherry Salsa

2 cups chopped pitted fresh cherries (dark sweet or tart red)
1/2 cup cherry preserves
2 Tbls. chopped onion
2 Tbls. snipped fresh chives
1 Tbls. snipped fresh thyme
1/2 cup finely chopped walnuts

goat cheese or cream cheese
French bread or crackers

In a medium bowl combine all ingredients. Refrigerate up to 4 hours. Serve with cheese, sliced French bread and crackers. Makes about
2 1/2 cups.