Disaster Meal

I thought this was going to be a really great meal and it was not. This afternoon we went to see Eclipse, the third movie from the Twilight series. Had I know how bad this meal was going to be, I would have opted to eat in the amazing restaurants in Fairfax near the theater. In Eating by Color for maximum health they had a tomato tart. It looked great. There were 2 problems. The first was the amount of salt, so salty I almost gagged. The second was them adding milk to make the cheese into a paste. It made the prebaked shell mushy and stick to the pan.
Roasted Tomato Tart
2oz soft fresh goat cheese
3T low-fat milk
1 ½ T minced shallot
1 ½ t sea salt (too much)
2 T EVOO
12 plum tomatoes, halved lengthwise
1t herbs de Provence
1 partially baked 9” tart shell (I used Pillsbury refrigerated dough)
Preheat the oven to 250 degrees. Drizzle about half the EVOO onto a baking sheet and arrange tomatoes cut side up. Drizzle remaining EVOO on top and sprinkle with herbs de Provence, 1t salt and ½ t pepper. Roast tomatoes for 2 hours.
Meanwhile pre-bake the crust. Pillsbury says to bake for 10 – 12 minutes. Mine took 10. Mix the cheese, salt and shallots, only I would only add ½ t salt and if you want to add the milk, do it in a mini-Cuisinart. After my experience tonight, I would spread the cheese and sprinkle with the shallot and less salt, forget the milk.
Preheat oven to 375 degrees and after arranging the tomatoes over the cheese, bake for 20 minutes, and let stand for another 20 minutes before cutting.
Grilled prosciutto-wrapped chicken stuffed with fresh mozzarella and basil.
This probably would have been ok, but the grille man over cooked it and the chicken was like shoe leather.
4 medium boneless, skinless chicken breast halves
Kosher salt and ground pepper
12 large basil leaves
¼ # mozzarella, thinly sliced
4 thin slices of prosciutto
1 T EVOO
Cut each chicken breast in half horizontally almost through. Stuff with the cheese and basil, fold closed, and wrap with the prosciutto. Salt and pepper the breasts before wrapping. Sprinkle the breasts after wrapping with the EVOO.
Heat the grille to med-high. Back off to med. Sear for 4 minutes and then cook for 10 -12 minutes to finish.
I can hardly wait until grilling season is over. I cannot eat one more over done shoe leather dish.
I microwaved spinach to go with the above. It looked like a ton, but ended up very little and was probably the best dish.
Jim brought out an Italian wine from Sicily. Nothing helped this wine, even aerating. It tasted like grapes.