Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. If you want to talk about canning peaches, that’s great. Posts like that are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then plug your name and link into Linky Tools.
Food on Fridays with Ann
“You can’t go wrong with tomatoes and mozzarella,” I thought to myself.As I pondered the mound of tomatoes my daughter brought in from the garden, I remembered Charity’s ‘Mater Pie and decided to make something similar in order to make good use of the juicy red gold piled high on the counter.After making a cornbread-style crust, I layered tomato slices and mozzarella cheese, more tomatoes and more mozzarella cheese. Then I topped it off with a squishy mixture of mayonnaise, grated parmesan…and mozzarella.Some basil got thrown in at some point, and some salt, but that’s about it.I baked it at 350 until it was brown on top, pulled it out, cut a big hunk for the Belgian Wonder and me.At some point I realized I should snap a photo or two to share with you.And then we ate it.It was good.But…*gurgle-gurgle* *rumble*Today, we’re still digesting all that cheese.I’ve been thinking about what to call this concoction:”Cheesy-Tomato-Cornbread Bake””Cheesy, Cheesy, Cheesy Tomato Casserole””Cholesterol Nightmare””Morphed ‘Mater Pie”Any ideas?