Blackberry Tart with Ricotta and Basil

My mom has an abundant blackberry crop every year. So each year I find myself looking for new recipes other than the traditional "cobbler".....I ran across a variation of this recipe in a magazine early in the summer and knew I wanted to try to re create it. Not only is it delicious - it's a beautiful.














Press puff pastry into desired pan.



Add freshly smashed blackberries.
Make sure that it's not too "runny" I made that mistake before and it turned out a little soggy.






















Cover blackberry spread with Parmesan cheese, ricotta cheese, whole blackberries and salt and pepper. Then top with shredded mozzarella or swiss (I used swiss)




Bake at 375° for about 15 minutes until your pastry is golden and the cheese has melted.



With just a few minutes left top with fresh basil and pop it back in the oven.

 

Slice and enjoy....

 

 

Look at all of those beautiful colors.

I poured a glass of wine and headed to my front porch....



With unseasonably cool temps and these views - it was the perfect evening and post dinner "desert" - except for my farmer who opted for an ice cream sandwich... (insert rolling eyes emoji)

From my front porch.

Blackberry Tart with Ricotta and Basil

Ingredients

• one puff pastry sheet                                
• 1/2 cup fresh blackberries, smashed       
• 1 cup Parmesan, shredded 
• 1/2 cup swiss or mozzeralla cheese  
• 1/4 cup of ricotta cheese
• 1/2 cup of whole blackberries        
• Salt and Pepper to taste   
• Chopped fresh basil      

               

Instructions

1. Preheat your oven to 375 degrees F.
2. Use a fork to mash a half cup of blackberries in a bowl. It doesn't have to be perfect.
3. Top the smashed berries with 1 cup Parmesan and 1 cup swiss or mozzarella.
4. Use a spoon to dollop the ricotta over the pizza. It doesn't have to be perfect.
5. Top with whole fresh blackberries.
6. Sprinkle with salt, and add pepper to taste.
7. Bake for 15 minutes adding chopped basil for the last 5 minutes.

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Watermelon Froze'

Watermelon and Rose go hand in hand - both cool and refreshing but not too sweet. Add them to the freezer then blend and you have the newest cocktail obsession - Froze'. I stumbled upon this recipe and with a few changes I knew it was the perfect signature summertime drink.

I love casual summertime evenings. A couple of good slices of cheese, some watermelon froze', and some of your best girlfriends - it sure is good for the soul.

 

 

Ready for the freezer. 

 

 

After freezing for several hours the hardest part is resisting the urge to just scratch this and eat it with a spoon.

 

 

Add the frozen Rose' to the blender, with a cup of watermelon and a handful of ice.

A bottle of the Rose makes four little drinks - so if you have a crowd or a few more girlfriends over you might want to double this.


Add small slices of watermelon to the side for garnish.

Right about here is where my farmer said "Let me know when you are done taking pictures because I am going to eat that cheese." I drank the froze' - he ate the cheese. That's why we work!

 

We have had unseasonable and beautiful weather for the past week or so. So serve in a cute basket and head out to the front porch to the swing bed (which normally is furnished with a twin mattress as the cushion, but it's currently getting upholstered)

Watermelon Froze

 

Ingredients:

1. One bottle of your favorite rose wine
2. 1 cup of watermelon, cubed
3. handful of ice cubes

Instructions:

1. Pour your wine into a large container, one that will allow you to easily pour it out once it partially freezes. Do not keep it in the wine bottle because it is too hard to remove it from the bottle once it starts to harden.
2. Freeze for 6 hours or more until it's mostly frozen. It won't 100% freeze due to the alcohol content
3. Add all items, wine, watermelon and ice cubes, to a blender and crush.
4. Place in freezer to harden more if you like, or serve immediately

 

Notes

1. Easily make this in advance and just add it to a blender before serving.

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Herbed Lemon Goat Cheese Dip with Toasted Baguette

 

I'm always looking for easy recipes of things I have on hand to throw together at the last minute. Nothing beats an old (or new) friend coming over for a glass of wine, delicious snack and great girl talk.

 

 

That's where Herbed Lemon Goat Cheese Dip and a toasted Baguette comes to play. Delicious, sort of fancy, and so easy. 

Start by zesting and juicing your lemon.



Add crumbled goat cheese, lemon juice and zest, salt and pepper and gently mix in a medium sized bowl.

I bake and serve in these adorable little ramekins. I purchased these last summer from Target - and at just a few dollars each I use them for everything... Dips, dressings, sauces, snacks...








I gathered up several different herbs I had from my little herb garden on the back porch. You can use a combination of whatever you have. I have rosemary, thyme and parsley. Quite the combination.  Isn't that beautiful.

All prepped in a little ramekin.

Meanwhile I slice a baguette, drizzle with olive oil and sprinkle with a touch of salt.

Right before baking I add a touch of olive oil to each of my ramekins.

Bake on 350° for 15-18 minutes or until cheese becomes golden brown on the edge.

 

A couple of glasses of Pinot Gris later and I lave such an elegant and more importantly easy snack for girlfriends.



RECIPE:

 

Ingredients:

8 ounces goat cheese, room temperature

juice from 1 lemon + lemon zest

Fresh Herbs

1 teaspoon black pepper

1/2 teaspoon kosher salt

1 tablespoon extra virgin olive oil

toasted baguette slices or crackers to serve

Instructions

1. Heat your oven to 400 degrees F.
2. In a bowl add the softened goat cheese, lemon juice, zest, leaves from the herb sprigs, pepper and salt. Mix together.
3. Transfer to an oven safe ramekin and drizzle the olive oil on top
4. Bake for 15 minutes or until the top is golden brown and bubbly and the cheese is heated all the way through.
5. Serve warm.

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