Cherry Tomato Polenta Tartlets With Basil Mayonnaise Recipes

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CHERRY TOMATO POLENTA TARTLETS WITH BASIL MAYONNAISE



Cherry Tomato Polenta Tartlets with Basil Mayonnaise image

These no-bake bites can be made two hours ahead and are designed to taste best at room temperature, making them perfect for parties.

Yield Makes 24

Number Of Ingredients 11

1 cup mayonnaise
3/4 cup (lightly packed) torn fresh basil leaves (from 1 large bunch)
1 tablespoon fresh lemon juice
24 small cherry tomatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 1/2 cups water
1 teaspoon coarse kosher salt
1/2 cup (3 ounces) polenta (coarse cornmeal)*
1/3 cup (packed) grated Parmesan cheese
1 tablespoon unsalted butter

Steps:

  • Combine mayonnaise, basil, and lemon juice in processor. Blend until smooth (some basil bits will remain). Season mayonnaise with salt and pepper. Transfer to small bowl, cover, and refrigerate. (Can be made 2 days ahead. Keep refrigerated.)
  • Rinse 2 mini muffin pans (12 cups per pan) with cold water; shake off excess water. Mix tomatoes, garlic, and oil in medium bowl; sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato quarters in bottom of each prepared muffin cup.
  • Bring 2 1/2 cups water and salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium and cook until polenta thickens, whisking almost constantly, about 10 minutes. Reduce heat to low and continue to cook until polenta is tender, whisking often, about 15 minutes longer. Whisk in cheese and butter. Season polenta to taste with pepper.
  • Spoon enough polenta into muffin cups to cover tomatoes and fill cups. Using wet fingertips, press polenta firmly to compact. Cover pans with waxed paper; let stand until polenta is firmly set, at least 30 minutes and up to 2 hours.
  • Cut around each tartlet to loosen. Turn over muffin pans, releasing tartlets. Arrange, tomato side up, on platter. Top each with dollop of basil mayonnaise. Serve, passing remaining mayonnaise.
  • *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the time.

BASIL TOMATO TART



Basil Tomato Tart image

I received this tomato tart recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.-Connie Stumpf, North Myrtle Beach, South Carolina

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 8

Pastry for a single-crust pie (9 inches)
1-1/2 cups shredded part-skim mozzarella cheese, divided
5 to 6 fresh plum tomatoes
1 cup loosely packed fresh basil leaves
4 garlic cloves
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper

Steps:

  • Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

Nutrition Facts : Calories 345 calories, Fat 27g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 413mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION



Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion image

This cherry tomato-corn salad holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.

Provided by USA WEEKEND Pam Anderson

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 11

2 pints cherry tomatoes, halved
salt, to taste
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons rice wine vinegar
1 garlic clove, minced
3 cups fresh corn kernels
¼ cup torn basil leaves
1 small red onion, quartered and thinly sliced
½ cup raisins
salt and pepper to taste

Steps:

  • Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 25.9 g, Cholesterol 5.8 mg, Fat 7.8 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 53 mg, Sugar 8.6 g

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