Tomato-Basil Pie
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Thursday, 23 June 2011 16:35
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4-5 medium size ripe tomatoes ½ cup torn basil leaves 1 cup grated Monterrey Jack cheese ½ cup olive oil ½ cup julienned andouille sausage 1 cup crawfish tails ½ cup cheddar cheese ½ cup parmesan cheese 1 small Bermuda onion,...

 

  • 4-5 medium size ripe tomatoes
  • ½ cup torn basil leaves
  • 1 cup grated Monterrey Jack cheese
  • ½ cup olive oil
  • ½ cup julienned andouille sausage
  • 1 cup crawfish tails
  • ½ cup cheddar cheese
  • ½ cup parmesan cheese
  • 1 small Bermuda onion, sliced
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 1 cup Italian bread crumbs
  • 1 9-inch pre-baked pie shell
  1. Cut tomatoes into ¼ “ slices, drain for 1 hour on paper towels
  2. Generously layer Monterrey Jack cheese into bottom of pie crust
  3. Place a layer of sliced tomatoes, paint with olive oil and sprinkle with basil, andouille, crawfish, cheddar and parmesan
  4. Season with salt and pepper; add 2-3 slices of Bermuda onion and continue layers until pie is filled
  5. Once top layer is added, sprinkle generously with mixture of bread crumbs and parmesan cheese
  6. Add remaining Monterrey Jack and basil
  7. Bake at 350? for 15-20 minutes until cheese is melted and bread crumbs are browned
  8. Allow pie to cool slightly before serving

Serves 6-8

 

Last Updated on Wednesday, 06 July 2011 01:31