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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Baked Brie with Jezebel Peaches

Even the name of this recipe sounds completely southern.... so no surprise I found it in a Southern Living Magazine. With the Internet and the great world of Pinterest; magazines have possibly gone by the way side for some. Not for me - there is nothing better than curling up with coffee (or wine) and flipping through a good ol magazine.  I have been flipping through Southern Living Magazine for probably 25 years. It was a staple in my house growing up and it still is now.

 

 I serve Brie year round.... the winter months are a little more indulgent usually wrapped in a puff pastry, but this recipe might be a new favorite. Sweet, yet spicy, and very fresh. It pairs well

with a chilled glass of Pino Grigio and a good girlfriend. Everything you need to solve all of life's problems. 

Combine hot pepper jelly, salt and pepper in a small bowl.

Add fresh peaches...

 

Cut the top rind off of your Brie - add to a baking sheet and bake.

Then add the peach mixture and return to the oven.

 

Top with fresh cracked pepper - add crackers and a sliced baguette (or in my case whatever you have in your pantry.)

 

 

Pour a couple of glasses of chilled wine and look out the window at the beans growing, soon they will be starting to turn. It's picture perfect out here....

I couldn't stop taking pictures. ;) It was almost too pretty to eat..... almost!

Peach season is among us at the orchards - head out to get your basket of peaches and whip this up for a girlfriend, or sister....It's colorful, it's delicious - it's perfect!

Check out the full recipe here!

The Source for my tabletop pieces.
Glasses - Home Goods
Navy Checkered Runner - Jenny Steffens Hobick Online Store
White Creamware Platter - Jenny Steffens Hobick Online Store
Red and White Gingham Napkin - William Sonoma
White Dishes - Pottery Barn
Ramekins- Target

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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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