crab topped tomato slices --published in taste of home simple and delicious

8 oz mascarpone cheese
2 tbls finely chopped sweet red bell pepper
2 tsp grated lemon peel
1 tsp seafood seasoning
1 tsp hot pepper sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cans (6 oz each) lump crabmeat drained
8 slices beefsteak tomato 1/2 inch thick
minced fresh chives for garnish
preheat oven 375 f. combine first 8 ingredients in a large bowl.
gently fold in crabmeat.
place tomato slices on foil lined baking sheet,top with crab mixture.
bake for 12 - 15 minutes. top with chives and serve..
makes 4 servings. note if you don't have mascarpone cheese use regular cream cheese
and stir in half and half to soften.
can be made on grill for a smokier flavor

herb garden

herb garden for cooking basil, thyme, sage, oregano, rosemary, parsley, lettuce, mint, chives, arugula, watercress,bat leaf.

grilled stuffed peaches

4 ripe peaches cut in half pit removed
8 ounces herbed goat cheese
4 slices applewood smoked bacon cooked crisp and crumbled
8 tablespoons honey
grill peaches cut side down 5 minutes.
place peaches on serving platter and fill cavity with goat cheese.
top with crumbled bacon and drizzle with honey
makes 8 servings
enjoy

home cooking-- homemade bread in a cloche

bread was baked in a cloche
crusty country loaf
1 pkg active dry yeast
1 tsp sugar
1 3/4 cups warm water 110 degrees
5 cups a;; [urpose flour
1 teaspoon salt
corn meal for baking cloche
proof yeast with sugar and 1/4 cup of water.
combine flour salt in medium bowl add yeast mixtureand remaining water.
turn out onto lightly floured surface and kneed for 10 -- 15 minutes
place in clean bowl cover and let rise in a warm place 45 minutes.
remove from bowl punch down and form into a ball..let rest 5minutes.
sprinkle bottom of cloche dish with cornmeal, place dough ball on cloche bottom.
cover with cloche top and let rise for 1 hour.preheat oven to 450 f,
bake for 15 minutes . reduce heat to 400f. continue baking for 35 --40 minutes until crusty and golden.
remove cloche top for last 10 minutes of cooking. cool on wire rack.