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I fell in love with Foccacia many years ago and continue to carry the torch. There are so many ways you can prepare it, making it different every time you have it. The easiest of all ways is to use pre-made refrigerated pizza dough, spreading it out on a prepared cookie sheet.
Here it is:
Tomato, Herb, Garlic And Mozzarella Foccacia:
Ingredients:
1 Pillsbury Pizza Dough, divided into two parts
1 fresh tomato, thinly sliced
4 cloves of garlic, pressed
1 teaspoon olive oil
1 teaspoon dried basil
1 teaspoon dried rosemary
salt and pepper, to taste
Directions:
1. Spread prepared pizza dough out on cookie sheet to desired thickness (we like ours thin).
2. Cook garlic and herbs in olive oil for approximately one minute and remove from heat.
3. Using a pastry/basting brush, brush the garlic, herb, olive oil mixture over the pizza dough.
4. Top with thinly sliced tomatoes, then with grated mozzarella cheese.
5. Bake in preheated 425 degree oven for 10 minutes or until done.
6. When pulled out of the oven, sprinkle grated Parmesan cheese over the top and serve.
This is a great side for soup and a variety of other entrees.
Bon Appetit!
Since we're still experiencing cold weather, I'm still into making heavier meals, but worrying about having to bare this body in the spring has me rethinking that. So, I decided to make a nice, light Tomato & Basil soup. I didn't want to get out and go to the store so I simply used ingredients I had on hand. Using canned tomatoes gives me the rich, tart flavor I'm looking for because they are picked and canned at the height of their flavor. And, instead of having the run-of-the-mill grilled cheese sandwiches, I opted to use Gruyere cheese, which is much more flavorful. I also discovered we didn't have bread so I took some fairly old hamburger buns out of the freezer to use, which worked great
TOMATO BASIL SOUP:
Ingredients:
3 tablespoons olive oil
2 to 3 medium onions, chopped
2 (14-1/2) ounce cans of ground peeled tomatoes
5 to 6 cups of chicken or vegetable stock
2 chicken bouillon cubes
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
3-4 leaves of Mexican oregano, finely chopped
5-6 cloves fresh garlic, crushed
Directions:
1. Heat the olive oil in a large soup pot over medium high heat.
2. Add the onion and cook for about 7 minutes. Add the garlic and cook 3 more minutes.
3. Add the crushed tomatoes and the stock.
4. Bring to a boil and then reduce to simmer.
5. Cook until soup has slightly thickened, approximately 20 to 30 minutes.
6. Season with salt and pepper, if needed.
7. Add the parsley, basil and oregano.
8. Simmer for 10 minutes more.
9. Go ahead and place the pot in the sink and using a stick blender, blend the mixture to smooth or desired consistency.
10. Whisk together a tablespoon of sour cream with a tablespoon of milk and place dollop in center of soup.
10. Serve immediately or as soon as grilled cheese sandwiches are ready.
GRILLED GRUYERE CHEESE SANDWICHES:
Ingredients:
Bread - Whatever you have on hand - 2 slices per person
Gruyere cheese, sliced very thin
Butter or margerine or olive oil (I use a mix of butter and olive oil)
Directions:
1. Slice cheese and place on one slice of bread, place other slice on top.
2. Place in preheated pan on medium to medium-high heat, placing press on top.
3. Cook for several minutes then turn to brown the other side for several minutes. You don't need the press for the other side. It only makes the cheese ooze out.
4. Remove from pan and slice in half.
5. Serve with Tomato Basil Soup.
BON APPETIT!
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