Recipes

1st place winner ~ Two Cheese Bruschetta

6-8 ripe tomatoes (roma preferred) diced
2 tsp. balsamic vinegar
1 tsp. extra virgin olive oil
1 tsp. sugar
1 small onion-diced
8 leaves fresh basil-torn into small pieces
3 cloves garlic-crushed
salt and pepper to taste
Mix and marinate at least 1 hour
Brush olive oil on 6, one inch Italian bread slices
Put thin slice of mozzarella cheese on bread, put under broiler until cheese melts
 and bread is toasted
Top bruschetta tomato mixture and sprinkle with parmesan cheese.
Optional-put back under broiler until parmesan is melted.
Top with basil leaves-serve warm or room temp...ENJOY!

2nd place winner ~ Cherry “Garcia” Tomato and Tie Dye Tarts

(Serves 6 - 2 tarts each)

1/2 pkg prepared Phyllo dough (at room temperature)
2 cups cherry tomatoes
2 eggs
6 oz. goat cheese
3/4 cup ricotta cheese
1/4 cup parmesan cheese
2 clove garlic, chopped fine
2 shallots, chopped fine
1 Tbs. olive oil
Baking sheet, muffin tins

Prepare per package and place enough Phyllo dough in each of the two muffin tins to fill
 the sections
Preheat oven to 375 degrees
Drizzle 1/2 Tbs. olive oil over rinsed cherry tomatoes
Spread tomatoes out on a baking sheet and place in oven for 15 minutes, or until browning
 and softening
Remove and let cool
Reduce heat in oven to 325 degrees

While tomatoes are baking, saute shallots and garlic in the remaining olive oil
 until softened and slightly browned
Mix the goat cheese, ricotta cheese and the eggs together well and then add
 to the pan, mixing together and continuing to cook until just heated through
Place enough mixture to fill the prepared muffin tin sections to 3/4 full
Place tins on baking sheet in oven and bake for 25 minutes

Remove from oven, top with the roasted cherry tomatoes and cover with parmesan cheese

3rd place winner - Tomato and Cucumber Salad (delicious served with green beans)

Yield: 6 servings

Combine in bowl~
4 med. tomatoes, diced
2 med. cucumbers, peeled and thinly sliced
2 large onions, sliced and separated into rings

Combine in jar and shake until thoroughly mixed.
1/4 cup oil
2 Tbs. vinegar
2 Tbs. sugar
1 tsp. salt
1/2 tsp. black pepper
2 tsp. minced fresh parsley
Pour over mixture in bowl.  Marinate 2 hours before serving.