My favorite summer foods are all red: tomatoes, strawberries and watermelon. Yum.
Recipes from yesterday’s post:
Phyllo Tomato Feta Tart
1 package of frozen phyllo dough, thawed
1/2 cup of breadcrumbs
3-4 tablespoons of olive oil
3-4 large tomatoes finely sliced, variety of your choice
1/2 cup of feta cheese
1 tablespoon of bay leaves
1 teaspoon of coarse salt
Line a standard size cookie sheet with parchment paper. Preheat the oven to 400 degrees. Carefully unroll your phyllo dough, taking care to separate the layers. I took 5 layers (or so) at a time and placed them on the cookie sheet. In between each of these sets of 5 layers, I used a pastry brush to coat the top layer with olive oil. Then I spread a fine layer of bread crumbs. Then I added the next 5 layers until the tart was the size I was looking for. Then I very carefully turned back the edges of each side of the tart, creating a lip like a pie crust. I dabbed these edges with more olive oil to hold them securely. Then I added my sliced tomatoes, feta, bay leaves, salt on top. I baked the tart for 10 minutes, turned the pan and then baked it for another 10 minutes. Remove from parchment paper and place on a cutting board or other serving dish. Yummy served cold or warm.
Spicy Cornbread Muffins
2 boxes of Jiffy Cornbread Mix (or you can use a good standard cornbread recipe)
1/8 cup of cayenne pepper (I like food a touch spicy!)
2 tomatoes, diced
1/4 cup cornmeal
1/2 cup shredded cheddar cheese
Heat the oven to 350 degrees. Make the cornbread mix as directed, but add cayenne, tomatoes and additional cornmeal. I like my cornbread dense and a bit gritty — hence the extra. If you like it otherwise, omit this. Fill cupcake tins 2/3 full. Sprinkle cheese on top. Bake 10-12 minutes. Enjoy!
What is your favorite summer food?