Saturday, June 4, 2011

Tomato and Ham Pie

"Tomato and ham pie with Boursin. Oh yes I did!!"

This is seriously delicious y'all.  With tomatoes and Basil at their peak right now, you've got to try this.  I have it for breakfast, lunch and dinner.

I've made it twice now the first time, I mixed boursin in with the rondele, and found that it's just too rich with the boursin, so I just use the rondele.

Char's Tomato & Ham Pie
Adapted from a Publix Apron's recipe


4 medium tomatoes, diced
1 (1-oz) package fresh basil, coarsely chopped
1 (4-oz) package sliced Serrano or regular ham, sliced thin and diced
1 frozen prepared deep dish pie crust (I’ve been using Marie Callendars, but you can make your own if you want!)
1/4 cup Italian-style bread crumbs
4 tablespoons grated Parmesan cheese
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper, divided
1/3 cup mayonnaise
1/3 cup garlic/herb cheese spread (Like Rondele)

Preheat oven 400°F.
Dice tomatoes
Chop basil fairly fine.
Cut ham into dice.

1. Place crust on baking sheet (for ease in handling); bake 8–10 minutes or until lightly browned.
2. Combine bread crumbs and Parmesan cheese; sprinkle 2 tablespoons over bottom of crust. Layer with one-half of the tomatoes, sprinkle with one-half of the salt and pepper, then add a layer of one-half of the ham.
3. Combine mayonnaise, cheese spread, and basil; spread mixture over prosciutto. Repeat layers of tomato, salt, pepper, and prosciutto. Top with remaining bread crumb mixture. Bake 20–25 minutes or until tomatoes are soft and crust has browned. May be served warm or chilled. (Makes 8 servings.)

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