GOURMET DISHES

            TOMATO TOWER SALAD  WITH CORN, AVOCADO, AND BACON

 

Ingredients:

4 lean bacon rashes

1 cup corn

2 large red tomatoes, peeled, deseeded, and finely sliced

2 yellow tomatoes .peeled, deseeded, and finely sliced

Salt and freshly ground black pepper to taste

1 ripe avocado, peeled stone discarded, and finely sliced

 

Vinaigrette dressing:

2 tbsp olive oil

½ tbsp balsamic vinegar

1 tsp mustard with honey

(Mix everything well together)

Chopped chives and basil for garnish

 

Preheat the grill at high heat, add the bacon, and cook until crisp, turning occasionally until slightly brown and placing them on paper towels to drain.

 

Wash and slice the tomatoes, the avocado and dice it, and wash and chop the chives and basil.

 

To assemble, sprinkle a splash of olive oil on a plate.  Layer the red tomato, yellow tomato, and avocado slices alternately on 4 plates.  Sprinkle evenly with crisp bacon, corn, and chopped chives, and basil.  Drizzle with a little balsamic vinegar and serve immediately.

 

 

                                                      CHEESE BALLS

                                        

Two 240 g (8 oz) cream cheese at room temperature

1 cup grated Cheddar

½ cup mozzarella

½ tsp minced garlic

4 small onions, peeled and finely chopped

2 tbsp lemon juice

1 tbsp Worcestershire sauce

1 cup chopped nuts or more for rolling

 

Using a large bowl mix everything together except the nuts and form several balls.  Scatter the nuts on a large dish and roll the cheese balls until completely covered with nuts.  You can serve immediately or cover and refrigerate overnight.   Serve with crackers.

 

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