OPTIONAL 1/2 lb. cooked and crumbled bacon, thick cut or regular
1 Cup shredded 6 Cheese Italian Cheese or any shredded cheese
1/4 Cup freshly grated Parmesean Cheese
1/2 cup fresh Basil, chiffonade
1 Cup Green Onions, roughly chopped
1/2 Cup Kraft Olive Oil Pepper Mayonaise or any mayo.
1/2 tsp. Kosher or Sea Salt
Instructions
VEGETARIAN option omit bacon.
Prick pie crust with fork and prebake at 375 degrees for about 12 minutes then cool.
Slice tomatoes 1/2 inch thick and place slices on paper towel lined cookie sheet. Sprinkle tomatoes with 1/2 tsp. Kosher or Sea salt and let sit to leech some juice from the tomatoes.
Mix together your shredded cheeses, basil, green onions, mayonnaise and bacon if using.
Preheat oven to 375 degrees.
Spread about 3 TBSP. cheese mixture on cooled pie crust. Place layer of tomatoes on top. Spread 1/2 of remaining cheese mixture on top of tomatoes. Add another layer of tomatoes and then remaining cheese mixture. Add rest of tomatoes on top.
Bake in 375 degree oven for 30 to 40 minutes until golden brown.
Let cool for about 5 minutes to let cheese set then slice and serve.
This recipe is more of a method. You can choose weather to add the bacon or even prosciutto.
Any shredded cheese will work from a sharp cheddar, mozzarella, muenster, provolone, pepper Jack, etc.
Also your choice on the mayo. from reduced fat to Olive Oil mayo.
This recipe does need the fresh basil and onion for taste.
Originally Submitted
10/3/2013
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