Sweet and Savory

I broke down and did a savory pie this Wednesday. Sorry my sweet pies, but the savory pie was quite yummy, too. There is room in my heart for both of you.

The savory pie was a take on a caprese salad. The main ingredients: big slices of tomato, fresh mozzarella, parmesan cheese and fresh basil...plus the crust, of course. I made this for friends of mine who just had a beautiful (really beautiful) baby boy, and they said it tasted like a fresh margherita pizza. I didn't follow a recipe on this one, so here's what I think I did...ha, ha:

5 large tomatoes
1 tablespoon chopped fresh basil
1/3 cup fresh mozzarella
1/3 cup shredded mozzarella
1/3 cup parmesan cheese
1/3 mayo
one clove garlic, minced
1/2 large yellow onion, diced
salt
pepper
prebaked crust


Preheat oven to 350 degrees. Slice and salt the tomatoes and layer into a colander. Let the tomatoes drain for about 15 minutes. In a skillet over medium, add one tablespoon of olive oil. Add onion and garlic. Cook until onions are transparent. While onions/garlic are cooking, mix together the mozzarella, shredded mozzarella, parmesan cheese and mayo. Mix onions and garlic to the cheese mixture along with the tablespoon of basil. Add one layer of tomatoes into prebaked crust. Add a layer of the cheese mixture. Add a dash of salt and pepper. Add another layer of tomatoes, another layer of cheese mixture and dash of salt and pepper. Add one final layer of tomatoes, cheese mixture and salt and pepper. Top with lattice crust, if you'd like. Bake for 35-40 minutes.

Oh, and I also made a chocolate meringue pie. My personal favorite. Yum, snarf! This pie is like crack. I'm convinced. Especially when you get the meringue really tall and the pudding really smooth.